Name: Ghost Taco Hand Pies
Prep time: 1 h
Cook time: 25 min
Total time: 1 h 25 min
Yield: 10-12 Ghost Taco Hand Pies
Ingredients: 1 pound lean ground beef (or 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)

Ghost Taco Hand Pies are an utterly delightful and surprisingly simple culinary creation that promises to become a new favorite in your recipe repertoire. Prepare to be enchanted by a dish that beautifully marries whimsical presentation with robust flavor. Imagine all the vibrant, savory flavors of your beloved street tacos, meticulously encased within a perfectly golden, flaky pastry crust, all shaped with a touch of playful mystery. I truly believe you’re about to discover a dish that captivates both the eye and the palate, offering a unique twist on familiar comforts.

A Modern Twist on a Beloved Classic

While the concept of a savory hand pie has roots in many cultures worldwide, from British pasties to Latin American empanadas, our Ghost Taco Hand Pies bring a modern, festive flair, especially perfect for entertaining or adding a whimsical touch to weeknight dinners. This dish artfully blends the rich, seasoned ground meat (or plant-based alternative) and zesty toppings characteristic of traditional tacos with the convenience and satisfying texture of a portable pastry. People adore this dish not only for its incredible taste – a harmonious blend of spicy, tangy, and savory notes – but also for its sheer convenience. They are the ultimate grab-and-go snack, ideal for lunchboxes, game day gatherings, or a fun Halloween treat. The crisp exterior yielding to a warm, flavorful interior is simply irresistible, making every bite a memorable experience.

Ingredients:

For the Homemade Pie Crust (or 2 store-bought pie crusts):
- 2 ½ cups (300g) all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1 cup (226g) unsalted butter, very cold and cut into ½-inch cubes
- ½ cup (120ml) ice water, plus 1-2 tablespoons more if needed
- 1 tablespoon apple cider vinegar (optional, for tender crust)
For the Spooky Taco Filling:
- 1 tablespoon olive oil
- 1 pound (450g) lean ground beef or ground turkey
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 packet (1 ounce/28g) taco seasoning mix, or 2 tablespoons homemade blend (see note below)
- ½ cup (120ml) beef or chicken broth
- ½ cup (120g) tomato sauce or your favorite salsa
- 1 (15-ounce/425g) can black beans, rinsed and drained
- ½ cup (75g) frozen corn, thawed
- 1 cup (113g) shredded cheddar cheese or Monterey Jack cheese
- ¼ cup chopped fresh cilantro (optional, for mixing into filling)
- Salt and freshly ground black pepper to taste
For Assembly & Decoration:
- 1 large egg, whisked with 1 tablespoon water (for egg wash)
- 10-12 small black olive slices (from pitted black olives), for ghost eyes
- All-purpose flour, for dusting the work surface

For Homemade Taco Seasoning (if not using a packet):
- 2 teaspoons chili powder
- 1 ½ teaspoons ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper (adjust to your spice preference)
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
For Serving (Optional):
- Sour cream or Greek yogurt
- Salsa
- Guacamole
- Fresh cilantro, chopped
- Lime wedges

Preparing the Dough for Your Ghost Taco Hand Pies

If you’re using store-bought pie crusts, make sure to let them thaw according to package instructions. Usually, this means taking them out of the refrigerator about 15-20 minutes before you plan to roll them out. Keep them cool, but pliable. If using frozen, transfer them to the fridge the night before. Once thawed and ready, you can skip ahead to the “Crafting the Spooky Taco Filling” section.
For homemade pie crust: In a large mixing bowl, whisk together the all-purpose flour and salt. This seemingly simple step is quite important as it ensures the salt is evenly distributed, which is crucial for balanced flavor throughout your pastry.

Add the very cold, cubed unsalted butter to the flour mixture. Using a pastry blender, your fingertips, or a food processor, cut the butter into the flour until the mixture resembles coarse meal with some pea-sized pieces of butter still visible. This step is absolutely vital for a flaky crust. You want to avoid overworking the butter, as warm or fully incorporated butter leads to a tough, bready crust. The small pockets of butter will create steam during baking, which in turn creates those wonderful layers of flakiness we all adore in a good pie crust.
In a small bowl, combine the ice water and apple cider vinegar (if you’re using it). The vinegar is an optional but highly recommended ingredient as it helps to tenderize the crust, making it less prone to shrinking and more pliable to work with. Gradually add the ice water mixture, one tablespoon at a time, to the flour and butter mixture, mixing gently with a fork or your hands until the dough just comes together. Be careful not to add too much water; the dough should be shaggy but hold together when gently squeezed. You might not need all of the water, or you might need an extra tablespoon or two depending on the humidity and your flour.
Turn the dough out onto a lightly floured surface and gently bring it together into a cohesive ball. It’s important not to knead it excessively; just enough to gather it into a single mass. Divide the dough in half and gently flatten each half into a disc shape. Wrap each disc tightly in plastic wrap and refrigerate for at least 1 hour, or ideally up to 2 days. Chilling the dough is an absolutely critical step, as it allows the gluten to relax after handling and gives the butter a chance to firm up again. This resting period prevents the crust from shrinking excessively during baking and makes the dough much easier to roll out evenly without tearing.

Crafting the Spooky Taco Filling

Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Once the oil is shimmering and hot, add the ground beef (or ground turkey) to the skillet. Break up the meat with a wooden spoon or spatula and cook, stirring occasionally, until it’s fully browned and no pink remains. This usually takes about 6-8 minutes, depending on your stove and the pan.
Once the meat is thoroughly browned, carefully drain off any excess grease from the skillet. This step is crucial, as too much grease can make your hand pies greasy and soggy, negatively impacting the texture of the crust. A lean ground meat will yield less grease, but it’s still wise to check.
Add the finely diced yellow onion to the skillet with the browned meat. Continue to sauté for about 5-7 minutes, or until the onion softens and becomes translucent. This mellows the onion flavor and adds a subtle sweetness to the filling.

Stir in the minced garlic and cook for another minute until it becomes fragrant. Be careful not to burn the garlic, as burnt garlic can impart a bitter, unpleasant taste to your delicious filling. Keep a close eye on it!
Sprinkle the taco seasoning mix (or your fantastic homemade blend) evenly over the meat and onion mixture. Stir well to coat everything thoroughly. Cook for 1 minute, continuing to stir, allowing the spices to toast slightly and release their full aroma. This “blooming” of spices deepens the flavor profile significantly, making your taco filling even more robust.
Pour in the beef or chicken broth and the tomato sauce (or your favorite salsa). Stir to combine all the ingredients, making sure to scrape up any delicious browned bits from the bottom of the pan – that’s where a lot of flavor lives! Bring the mixture to a gentle simmer.

Add the rinsed and drained black beans and the thawed frozen corn to the skillet. Stir everything together once more. Reduce the heat to low, cover the skillet, and let the filling simmer gently for 10-15 minutes. This allows all the individual flavors to meld beautifully and the liquid to reduce slightly, creating a richer, thicker, and more cohesive filling that’s perfect for hand pies.
Remove the skillet from the heat. Stir in the shredded cheddar or Monterey Jack cheese until it’s completely melted and fully incorporated into the filling. This adds a wonderful creaminess and helps to bind the filling together, making it less likely to fall apart when you bite into the hand pie. If you’re using fresh cilantro, stir it in at this stage as well for a burst of fresh flavor.
Taste the filling and adjust seasoning with salt and freshly ground black pepper as needed. Remember that the cheese adds some inherent saltiness, so it’s always best to taste before adding more salt. You want a well-balanced, savory flavor.

This next step is extremely important for the success of your Ghost Taco Hand Pies: Transfer the taco filling to a shallow dish or baking sheet and spread it out in a thin layer. Allow the filling to cool completely to room temperature, or even chill it in the refrigerator for about 30 minutes. Using hot or warm filling will melt the butter in your delicate pie crust prematurely, making it incredibly difficult to work with and almost certainly resulting in a soggy, less flaky crust. Patience at this stage will be richly rewarded with perfectly textured hand pies!

Assembling the Ghostly Hand Pies

Preheat your oven to 400°F (200°C). Prepare two large baking sheets by lining them with parchment paper. This simple step prevents sticking and makes cleanup an absolute breeze, especially with cheesy fillings.
On a lightly floured surface, take one disc of your chilled pie dough. Roll it out into a large circle, aiming for a thickness of approximately 1/8-inch. For standard store-bought crusts, gently unroll them on your floured surface. You’ll want a diameter of about 12-14 inches for homemade dough to get a good number of ghosts.

Now for the fun and creative part – creating our ghosts! Using a ghost-shaped cookie cutter (ideally one that’s about 4-5 inches tall, for a good hand pie size) or a sharp knife and a ghost template you’ve printed, cut out as many ghost shapes as you can from the rolled dough. Remember, you’ll need two ghost shapes for each hand pie, one for the bottom and one for the top. Gather the dough scraps, gently re-roll them, and cut out more shapes until all the dough is used. Be careful not to overwork the dough when re-rolling, as this can make it tough.
Carefully place half of your ghost shapes onto the prepared baking sheets. These will serve as the bottoms of your hand pies. Give them a little space, about an inch apart, to allow for some expansion during baking.
Spoon about 2-3 tablespoons of the completely cooled taco filling onto the center of each ghost shape on the baking sheet. It’s crucial to leave a clear border of about ½ to ¾ inch around the edges. This border is essential for sealing the pies. Do not overfill, or your ghosts might burst their seams during baking, leading to messy, less appealing hand pies.

Lightly brush the exposed dough edges of the bottom ghost shapes with the prepared egg wash. This acts as a wonderful glue, helping the top and bottom crusts to securely seal together, preventing any delicious filling from escaping.
Carefully place a second ghost-shaped dough piece directly on top of each filled bottom ghost. Gently press down all around the edges with your fingertips to seal the two layers of dough together. Ensure you’re pressing out any air pockets.
Using the tines of a fork, crimp all around the edges of each ghost hand pie. This not only creates a charming, decorative border that enhances the “ghostly” appearance but also provides an extra layer of security, ensuring a super tight seal and preventing the filling from leaking out during the baking process.

Now for the spooky eyes! Take two small black olive slices and place them onto the “head” of each ghost hand pie to create the eyes. Gently press them into the dough so they adhere well. You can use a tiny dab of egg wash underneath if they are having trouble sticking, but typically the egg wash already applied to the edges will help.
Finally, brush the entire top surface of each ghost hand pie with the remaining egg wash. This will give them that beautiful, appetizing golden-brown, shiny finish when they emerge from the oven, making them look even more professional and delicious.

Baking Your Phantom Delights

Carefully transfer the baking sheets with your beautifully assembled Ghost Taco Hand Pies into your preheated 400°F (200°C) oven. Arrange them on different racks if using two sheets, and rotate them halfway through baking for even browning.

Bake for 18-25 minutes, or until the crust is deeply golden brown, puffed up, and looks wonderfully crisp. The exact baking time can vary depending on your specific oven and the thickness of your dough, so keep a close eye on them, especially after the 18-minute mark. You are aiming for that desirable flaky texture and a vibrant golden hue.
If you notice the edges of your ghost pies browning too quickly before the center is done, you can loosely tent the hand pies with aluminum foil for the last few minutes of baking. This helps to prevent over-browning while allowing the rest of the pie to catch up.
Once baked to perfection, remove the baking sheets from the oven. Let the Ghost Taco Hand Pies cool on the baking sheets for 5-10 minutes before carefully transferring them to a wire rack to cool slightly more. This initial cooling period allows the filling to set further and prevents the pies from breaking or becoming misshapen when you move them.

Serve warm, but please, be cautious as the filling inside will be extremely hot! Allowing them to cool slightly is absolutely key for preventing burnt tongues and allowing the flavors to fully develop.

Serving Your Spooky Snacks

These Ghost Taco Hand Pies are utterly delightful on their own, a perfect handheld snack or light meal. However, they truly shine when paired with your favorite Tex-Mex accompaniments, elevating the experience to a fun feast!
Offer a selection of cool, creamy dips alongside your warm hand pies. A dollop of sour cream or Greek yogurt provides a lovely tangy contrast to the rich, savory filling. Its coolness is a refreshing counterpoint to the warmth of the pie.

A bowl of fresh salsa, whether mild or spicy, adds a wonderful burst of freshness, acidity, and often a touch of heat. It complements the taco flavors beautifully. If you have time, homemade guacamole is always a winner, offering a rich, creamy texture and vibrant, herbaceous flavor that pairs perfectly with the savory ghost pies.
A sprinkle of extra fresh cilantro over the top of the pies or on the side just before serving adds a touch of brightness and herbaceousness that invigorates the palate.
And don’t forget some lime wedges! A generous squeeze of fresh lime juice over each hand pie just before taking a bite can really awaken all the flavors, adding a zesty, bright finish that cuts through the richness of the cheese and meat. It’s a game-changer!

These spooky and delicious treats are absolutely perfect for Halloween parties, themed movie nights, potlucks, or any time you want to add a bit of playful culinary fun and flavor to your menu. They’re substantial enough to be a satisfying light meal and perfectly portable for easy snacking and mingling.
For make-ahead tips: You can prepare the taco filling up to 2-3 days in advance and store it in an airtight container in the refrigerator. Just ensure it’s completely cold before you proceed with assembling the pies. Alternatively, you can assemble the pies completely up to a day in advance, refrigerate them (unbaked) on the parchment-lined baking sheet, then simply brush with egg wash and bake just before you plan to serve them for fresh, hot ghost pies!
Enjoy the delightful combination of flaky, buttery pastry and savory, cheesy taco filling in these fun and festive Ghost Taco Hand Pies! They’re sure to be a ghoulishly good hit with everyone who tries them, bringing smiles and deliciousness to your table.

And there you have it, my friends! We’ve reached the delicious finale of our journey into making these truly spectacular treats. If you’ve been following along, you already know that these aren’t just any ordinary snack; they’re a culinary adventure, a conversation starter, and an absolute delight for the taste buds. What makes these Ghost Taco Hand Pies a non-negotiable addition to your recipe repertoire, you ask? Well, it’s simple: they perfectly marry the irresistible, bold flavors of your favorite taco with the satisfying, portable crunch of a hand pie, all wrapped up in an incredibly charming and fun package.

I truly believe these hand pies are a must-try for so many reasons. First, they solve the eternal “messy taco” dilemma. No more fillings spilling out, no more fragile shells breaking apart; just pure, unadulterated taco goodness in a neat, easy-to-handle parcel. They’re ideal for parties, lunchboxes, or a quick, fun dinner that breaks away from the ordinary. The flaky, golden crust, encasing a savory, perfectly spiced filling, is a textural masterpiece that will have everyone reaching for seconds. Beyond their practicality, they bring an element of playful joy to any meal, especially with their whimsical ghost shape, making them a huge hit with kids and adults alike. There’s a wonderful satisfaction in crafting something so visually appealing that tastes even better than it looks.

Creative Serving Suggestions to Elevate Your Experience

Now, let’s talk about how to make your Ghost Taco Hand Pies even more extraordinary. While they are perfectly delicious on their own, a little accompaniment can take them to the next level. I highly recommend serving them with an array of dipping sauces. Think about a vibrant homemade salsa, bursting with fresh tomatoes and cilantro, offering a zesty counterpoint to the rich filling. A dollop of cool, creamy sour cream or Greek yogurt can provide a lovely tangy balance, especially if you’ve spiced your pies up a bit. And, of course, you absolutely cannot go wrong with a generous scoop of chunky guacamole, adding that buttery, avocado goodness that complements any taco-inspired dish beautifully. For those who love an extra cheesy kick, a warm, silky queso dip is a match made in heaven, turning each bite into an even more decadent experience. Don’t forget a sprinkle of fresh chopped cilantro or a squeeze of lime juice right before serving for that ultimate pop of freshness.

Exciting Variations to Explore

The beauty of this recipe lies in its incredible versatility. Don’t hesitate to get creative with your fillings! If ground beef isn’t your preference, try substituting it with ground chicken or turkey for a lighter option. For my vegetarian and vegan friends, these Ghost Taco Hand Pies can easily be adapted. A hearty black bean and corn filling, perhaps with some roasted sweet potato cubes, makes for an equally satisfying and flavorful alternative. You could also experiment with different cheeses – a sharp cheddar for a classic taste, a Monterey Jack for creaminess, or a pepper jack for an extra kick of heat. Feel free to amp up the spice level with an extra pinch of chili powder or a dash of your favorite hot sauce if you like things fiery. You can also mix in some finely diced bell peppers or onions into your filling for added texture and nutrients. And remember, while the ghost shape is undeniably fun, you can easily adapt this recipe to any cookie cutter shape for other holidays or just as regular savory hand pies throughout the year – stars for the Fourth of July, pumpkins for autumn, or simple circles for everyday enjoyment. The possibilities truly are endless, and I encourage you to make this recipe your own!

Your Turn: Bake, Share, and Inspire!

I’ve had such a blast sharing this recipe with you, and now it’s your turn to experience the magic in your own kitchen. I promise you, the joy of pulling these beautifully golden, aromatic Ghost Taco Hand Pies out of the oven is unmatched. The smiles they bring to faces, the “oohs” and “aahs” they elicit – that’s what cooking is all about! So, gather your ingredients, turn on some festive music, and embark on this delightful baking adventure. I am absolutely thrilled for you to try this recipe, and I’m even more excited to hear all about your experience. Please, please, please don’t keep your culinary triumphs to yourself! Come back and leave a comment below, sharing how your hand pies turned out, what variations you tried, or what your family thought of them. Even better, snap some photos and share them on social media – I would absolutely love to see your creations! Your feedback and shared experiences inspire me and the entire community of home cooks. Let’s spread the joy of these fantastic Ghost Taco Hand Pies far and wide!