Easy Ghost Taco Hand Pies Recipe

Ghost Taco Hand Pies are a fun twist on a weeknight dinner or appetizer. They’re basically mini taco turnovers, baked until golden and filled with seasoned meat. My kids love these, and they’re great for packing in lunches because they hold up well. The name comes from how pale the dough looks before it’s baked, like little ghosts, but don’t worry – they bake into something golden and delicious. They’re surprisingly simple to assemble, especially using store-bought pie crusts, making them a go-to for busy evenings. You get all the flavors of tacos in a portable, handheld pastry. They’re a bit different from your usual taco night but just as satisfying, offering a crispy, savory bite that’s perfect for dipping in your favorite salsa. These ghost taco hand pies are a guaranteed crowd-pleaser.

Ghost Taco Hand Pies

These ghost taco hand pies are fantastic for a quick lunch, a fun appetizer, or even a packed snack. They’re essentially mini taco turnovers, baked until golden brown and filled with savory seasoned meat. The “ghost” part comes from the pale, slightly spooky appearance they have before baking, but trust me, they bake up into something truly delicious. They’re surprisingly easy to make, especially when you use store-bought pie crusts, making them a weeknight-friendly option.

Ingredients:

• 1 pound lean ground beef (ground turkey, or chicken)
• 1 Tablespoon taco seasoning
• 1/4 cup shredded carrot (optional)
• 1/4 cup chopped bell pepper or baby spinach (optional)
• 2 pie crusts (defrosted but unbaked)
• 1/3 cup shredded Mexican cheese
• 1 egg (for brushing)
• salsa (for dipping)

Preparing the Filling

The heart of these hand pies is the seasoned ground meat filling. Start by browning your choice of ground meat in a skillet over medium-high heat. If you’re using ground beef, break it up with a spoon as it cooks. You want to cook it until it’s no longer pink. Once the meat is cooked through, drain off any excess fat. This is an important step to prevent the filling from making the pastry greasy and soggy.

Now it’s time to add the flavor. Stir in the taco seasoning. Follow the directions on your taco seasoning packet, as some might suggest adding a little water, but for hand pies, a dry seasoning mix is usually best to keep the filling from becoming too wet.

If you’re adding vegetables for extra nutrition and flavor, this is where they go. Stir in the shredded carrot and/or chopped bell pepper or baby spinach. Cook for another few minutes until the vegetables are slightly softened. If you are using spinach, it will wilt down considerably. Taste the filling and adjust seasoning if needed. You might want a pinch more salt or a dash of pepper, depending on your preference and the taco seasoning you used. Let the filling cool slightly before assembling the hand pies. This prevents the hot filling from melting the pastry too quickly.

Assembling the Hand Pies

This is where the magic starts to happen! You’ll need your two unbaked pie crusts. Carefully unroll them onto a clean, lightly floured surface. If they are still a bit stiff from being defrosted, let them sit at room temperature for a few more minutes to become more pliable. This makes them easier to work with and less likely to crack.

Using a round cookie cutter or a small bowl with a rim about 4-5 inches in diameter, cut out as many circles as you can from each pie crust. You should aim for at least 8 circles, so 4 from each crust, but you might get a few more depending on the size of your cutter and how efficiently you arrange them. Gather any scraps of dough, gently re-roll them once, and cut out more circles. Be careful not to overwork the dough, as this can make it tough.

Now, spoon a portion of your slightly cooled taco filling onto one half of each dough circle. Don’t overfill them, as you need to be able to seal the edges. Leave about a half-inch border around the edge. Sprinkle a little bit of the shredded Mexican cheese over the filling on each hand pie. The cheese will melt and help bind the filling together, adding a creamy element.

Next, lightly brush the edges of the filled dough circles with a little water. This acts like a glue to help seal the hand pies. Carefully fold the other half of the dough circle over the filling to create a half-moon shape. Press down firmly around the edges to seal them. You can use your fingers to crimp the edges, or use the tines of a fork for a decorative and secure seal. Ensure the edges are well-sealed to prevent the filling from leaking out during baking.

Baking the Hand Pies

Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper. This prevents sticking and makes for easy cleanup. Carefully place the assembled hand pies onto the prepared baking sheet, making sure they aren’t touching each other.

For a beautiful golden-brown finish, you’ll want to create an egg wash. In a small bowl, whisk the egg with a tablespoon of water. Using a pastry brush, gently brush the tops of each hand pie with this egg wash. This is what gives them that lovely sheen and appealing color when they come out of the oven.

Before baking, poke a few small slits in the top of each hand pie. This is important! It allows steam to escape as they bake, preventing the hand pies from puffing up too much and potentially bursting. You can use a sharp knife or a fork for this.

Bake for 20-25 minutes, or until the pastry is puffed up and golden brown. Keep an eye on them in the last few minutes of baking; oven temperatures can vary. If the tops are browning too quickly, you can loosely tent them with aluminum foil.

Serving and Storing

Once they’re out of the oven, let the ghost taco hand pies cool on the baking sheet for a few minutes before transferring them to a wire rack. They are best served warm. The melted cheese inside will be gooey and delicious.

These hand pies are perfect for dipping into your favorite salsa. A classic tomato salsa, a spicy verde, or even a creamy avocado salsa would be wonderful.

If you have any leftovers, they can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can pop them back into a 350-degree Fahrenheit (175 degrees Celsius) oven for about 5-10 minutes until warmed through and the pastry is crisp again. You can also reheat them gently in a skillet over low heat. Enjoy your delicious, homemade ghost taco hand pies!

Conclusion:

These Ghost Taco Hand Pies are a fantastic, approachable way to get taco flavors into a fun, handheld format. They’re incredibly versatile, working just as well as a quick lunch as they do for a party appetizer. The crispy, golden crust paired with the savory taco filling makes for a satisfying bite every time. You can easily make a big batch and freeze them for later, just reheat them in the oven until warm and crisp. For serving, don’t forget the salsa for dipping, and maybe a dollop of sour cream or some guacamole on the side.

Variations: Feel free to add a little spice to the filling if you like it hot, perhaps with a pinch of cayenne pepper or some finely diced jalapeños. You could also swap the ground beef for ground chicken or turkey, or even use black beans for a vegetarian version. If you don’t have taco seasoning, a mix of chili powder, cumin, paprika, and garlic powder works in a pinch.

What’s the best way to store leftovers?

Leftover hand pies can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a 350°F (175°C) oven for 5-10 minutes until heated through and crispy again.

Can I freeze these hand pies?

Yes, you can freeze them! Either freeze them baked and cooled, or unbaked. For unbaked: place on a baking sheet and freeze until solid, then transfer to a freezer bag. Bake directly from frozen, adding a few extra minutes to the baking time. For baked: cool completely, wrap well, and freeze. Reheat as directed above.

Are these hand pies spicy?

The spice level depends entirely on your taco seasoning. If you use a mild seasoning, they won’t be spicy. If you use a hot or extra-hot blend, they will be. You can also add extra chili flakes or hot sauce to the filling if you prefer more heat.

Ghost Taco Hand Pies

Spooky and savory hand pies filled with seasoned ground beef and melted cheese, perfect for Halloween or any festive occasion. These are designed for easy eating and dipping.

Prep Time
15 Minutes

Cook Time
20 Minutes

Total Time
35 Minutes

Servings
8

Ingredients

• 1 pound lean ground beef
• 1 Tablespoon taco seasoning
• 1/4 cup shredded carrot
• 1/4 cup chopped bell pepper
• 2 pie crusts (defrosted but unbaked)
• 1/3 cup shredded Mexican cheese
• 1 egg (for brushing)
• salsa (for dipping)

Instructions

1. Step 1
   Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Step 2
   In a large skillet, brown the ground beef over medium-high heat. Drain off any excess grease.
3. Step 3
   Stir in the taco seasoning, shredded carrot, and chopped bell pepper (if using). Cook for another 2-3 minutes until the vegetables are slightly tender.
4. Step 4
   Unroll the pie crusts. Cut each crust into four equal portions to create eight small circles. Place about 2 tablespoons of the beef mixture onto one half of each circle, leaving a small border. Sprinkle with Mexican cheese.
5. Step 5
   Fold the other half of the pastry over the filling and crimp the edges with a fork to seal. Cut a small vent in the top of each hand pie.
6. Step 6
   Whisk the egg with a tablespoon of water. Brush the tops of the hand pies with the egg wash.
7. Step 7
   Bake for 15-20 minutes, or until golden brown and puffed.
8. Step 8
   Let cool slightly before serving with salsa for dipping.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.