Ghost Taco Hand Pies 👻
Deliciously crispy, savory, cheesy, and perfect for a fun snack.
Equipment
- Medium Skillet
- Baking Sheets
- Parchment Paper
- Ghost-shaped Cookie Cutters
- Round Cutter
Ingredients
- 1 pound lean ground beef (or turkey, chicken)
- 1 Tablespoon taco seasoning
- 1/4 cup shredded carrot (optional)
- 1/4 cup chopped bell pepper or spinach (optional)
- 2 pie crusts (defrosted, unbaked)
- 1/3 cup shredded Mexican cheese
- 1 egg (for brushing)
- Salsa (for dipping)
Instructions
- Begin by heating a medium skillet over medium-high heat. Add the ground meat and cook until crumbled and browned, about 5-6 minutes. If using turkey or chicken, add a splash of olive oil first. Mix in taco seasoning and optional shredded carrot or pepper, cooking until flavors meld. Remove from heat.
- Preheat your oven to 425°F and line baking sheets with parchment paper.
- Roll out the pie crusts on a floured surface. Use ghost-shaped cookie cutters to cut out shapes, ensuring an even number for top and bottom. Re-roll scraps to maximize shapes.
- Place half of the ghost shapes on the baking sheet, spacing apart. Spoon a small amount of filling into each, then sprinkle with cheese.
- Cut out small eyes and mouths from remaining ghost shapes using a round cutter or lid. Cover each filled ghost with a cut-out shape, sealing edges with a fork.
- Mix the egg with a splash of water or milk to create an egg wash. Brush this over the pies.
- Bake for 10-14 minutes until golden brown. Cool slightly, then serve with salsa or guacamole.
Notes
Nutrition Information (per serving): Calories: 150, Total Carbs: 12g, Net Carbs: 8g, Fats: 8g, Protein: 10g.
