Ghost Taco Hand Pies Easy Recipe

Ghost Taco Hand Pies are such a fun way to get that classic taco flavor into a portable, handheld package. The comforting scent of seasoned meat and warm pastry filling the kitchen is one of my favorite things. These are perfect for lunches, snacks, or even a casual dinner when you want something a little different. The ‘ghost’ part comes from the fun shape you can cut them into, but honestly, they’re delicious no matter how you shape them. I first made these when I was looking for a way to pack a hearty lunch for my kids that wasn’t a sandwich. The flaky pastry and savory filling were an instant hit! They come together surprisingly quickly once the filling is made, and the kids love helping to cut out the shapes. Plus, who doesn’t love a little hidden veggie boost from the optional carrot or spinach? You’ll want to make a big batch because they disappear fast!

Ghost Taco Hand Pies

The comforting scent of seasoned meat and warm pastry filling the kitchen is one of my favorite things. These Ghost Taco Hand Pies are a fantastic way to get that familiar taco flavor into a portable, fun, and easy-to-eat package. They’re perfect for lunches, snacks, or even a casual dinner when you want something a little different. The “ghost” part comes from the fun shape you can cut them into, but they’re delicious no matter how you shape them.

Ingredients:

• 1 pound lean ground beef (or ground turkey, or chicken)
• 1 Tablespoon taco seasoning
• 1/4 cup shredded carrot (optional, for a little hidden veggie boost)
• 1/4 cup chopped bell pepper or baby spinach (optional, adds color and nutrients)
• 2 pie crusts (defrosted but unbaked)
• 1/3 cup shredded Mexican cheese
• 1 egg (for brushing, makes them nice and golden)
• Salsa (for dipping, essential for that taco experience!)

Making the Filling

Let’s start with the heart of our hand pies: the taco filling. Grab a skillet and set it over medium-high heat. Add your pound of ground meat to the hot pan. If you’re using beef, break it up with a spoon as it starts to cook. You want to get rid of any pink, aiming for a nice, crumbly texture. This usually takes about 5-7 minutes. Once the meat is browned, drain off any excess grease. This is important for a less oily filling that won’t make your pastry soggy.

Now, it’s time to add the flavor. Sprinkle in the tablespoon of taco seasoning. Stir it around well to coat all the meat. If you’re adding the optional shredded carrot or chopped bell pepper (or even some baby spinach for a pop of green), toss them in now. Stir everything together and let it cook for another 2-3 minutes, just until the vegetables start to soften slightly. If you’re using spinach, it will wilt down quite a bit. You’re not looking to cook these veggies through; they’ll finish cooking inside the hand pies. Once everything is well combined and fragrant, remove the skillet from the heat.

Next, stir in the shredded Mexican cheese. The residual heat from the meat will melt the cheese, making it wonderfully gooey and binding the filling together. Give it a good stir until the cheese is mostly melted. Taste the filling at this point. If you feel it needs a little more spice or salt, now is the time to adjust it. Remember, the pastry will add a bit of richness, so don’t go overboard with the salt. Let the filling cool down for a few minutes while you get the pastry ready. This prevents it from melting the pastry too quickly when you assemble the pies.

Assembling the Hand Pies

Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). While the oven is heating, take your two unbaked pie crusts. You can either use them as they are, or if you want to make fun shapes, now’s the time to do it. For the “ghost” shape, you can use a large ghost-shaped cookie cutter, or freehand cut a ghost shape with a knife. If you’re not going for a specific shape, you can cut the crusts into large circles or squares. For standard hand pies, I usually cut each crust into four equal portions. So, from two crusts, you’ll get eight individual hand pies.

Place about 2-3 tablespoons of your cooled taco filling onto one half of each pastry shape, leaving a border around the edges. Don’t overfill them, or the filling will try to escape during baking. Now, brush the edges of the pastry with a little water or a beaten egg wash. This helps to seal the edges tightly. Carefully fold the other half of the pastry over the filling to create a pocket. Press down the edges firmly with your fingers to seal them. For an extra secure seal and a nice decorative touch, you can use the tines of a fork to crimp the edges all the way around.

Once all your hand pies are assembled and sealed, place them on a baking sheet lined with parchment paper. This makes cleanup a breeze. In a small bowl, whisk the egg. Brush the tops of each hand pie with the egg wash. This step is purely for aesthetics, but it gives them a beautiful golden-brown sheen that makes them look so appealing. If you like, you can also cut a small vent or two in the top of each hand pie with a knife to allow steam to escape. This helps prevent them from puffing up too much and bursting.

Baking and Serving

Place the baking sheet into your preheated oven. Bake for about 20-25 minutes, or until the pastry is golden brown and puffed up, and the filling is hot and bubbly. Keep an eye on them in the last few minutes to make sure they don’t get too dark. The exact baking time can vary depending on your oven. Once they’re done, carefully remove them from the oven and let them cool on the baking sheet for a few minutes. They will be very hot inside.

These Ghost Taco Hand Pies are best served warm. They’re fantastic on their own, but even better with a side of your favorite salsa for dipping. The cool, tangy salsa contrasts beautifully with the warm, savory filling and flaky crust. They make a complete and satisfying meal or snack. If you have any leftovers (which is unlikely!), let them cool completely and then store them in an airtight container in the refrigerator for up to 2 days. You can reheat them in a toaster oven or a conventional oven for a few minutes to revive their crispness.

Conclusion:

These Ghost Taco Hand Pies are a fantastic, fuss-free meal or snack that brings all the best parts of taco night into a portable, pastry-wrapped delight. They’re easy enough for a weeknight dinner and special enough for a fun weekend lunch. The simple steps, from making the savory filling to folding and baking the pastry, make this a recipe you’ll return to again and again. Don’t be afraid to get creative with the shapes – ghost is just the start! Serve them warm with your favorite salsa for dipping, and watch them disappear. They also make a great make-ahead option for busy days.

Frequently Asked Questions:

Can I make the taco filling ahead of time?

Yes, absolutely! You can prepare the taco filling up to 2 days in advance and store it in an airtight container in the refrigerator. This makes assembling the hand pies even quicker when you’re ready to bake them. Just reheat the filling slightly before assembling if it’s very cold, to make it easier to work with.

What other vegetables can I add to the filling?

Feel free to get creative with your veggies! Finely diced zucchini, corn kernels, or even some sautéed mushrooms would be delicious additions. Just make sure they are finely chopped so they cook through and don’t make the filling too wet. Remember to cook down any watery vegetables before adding them to the meat mixture.

How should I store leftover hand pies?

Once cooled, leftover Ghost Taco Hand Pies can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a single layer on a baking sheet and warm them in a preheated oven at 350°F (175°C) for about 5-10 minutes, or until heated through and the pastry is crisp again. You can also reheat them briefly in a microwave or toaster oven.

Ghost Taco Hand Pies

Spooky and delicious hand pies filled with seasoned ground beef and cheese, perfect for Halloween or any festive occasion.

Prep Time
20 Minutes

Cook Time
25 Minutes

Total Time
45 Minutes

Servings
6 hand pies

Ingredients

• 1 pound lean ground turkey
• 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 skillet over medium-high heat, cook the ground turkey until browned, breaking it up with a spoon. Drain any excess fat.
3. Step 3
   Stir in the taco seasoning, shredded carrot, and chopped bell pepper. Cook for another 2-3 minutes until vegetables are slightly tender.
4. Step 4
   Unroll the pie crusts and cut out ghost shapes or circles using cookie cutters. You’ll need a bottom and a top for each hand pie.
5. Step 5
   Place a spoonful of the turkey mixture onto the center of one pie crust shape. Top with shredded Mexican cheese.
6. Step 6
   Cover with another pie crust shape, pressing the edges to seal. Crimp with a fork if needed. Cut small vents in the top crust.
7. Step 7
   Brush the tops of the hand pies with a beaten egg. Place them on the prepared baking sheet.
8. Step 8
   Bake for 20-25 minutes, or until golden brown and heated through. Serve 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.