In a skillet over medium heat, brown the meat for about 5-6 minutes until no longer pink. Add taco seasoning and any optional veggies and cook until combined.

Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.

Roll out the pie crust to about ¼ inch thick. Cut out ghost shapes using cookie cutters and place them on the baking sheets.

Place a ghost cutout on the baking sheet, spoon in some meat filling, sprinkle with cheese, and cover with another ghost cutout, pressing gently.

Crimp the edges of each hand pie securely with a fork to lock in the filling.

Whisk together an egg with a splash of water and brush over the tops of the hand pies.

Bake for 10-14 minutes until golden brown and puffy.

Allow to cool for a few minutes and serve warm with salsa or guacamole.