In a large skillet over medium-high heat, cook your choice of lean ground beef, turkey, or chicken. Break apart the meat as it browns, and sprinkle in the taco seasoning along with optional veggies. Cook until fully browned, about 5-6 minutes. Remove from heat and set aside to cool.

On a lightly floured surface, roll out the pie crusts to approximately 1/8 inch thickness. Use ghost-shaped cookie cutters to cut out ghost shapes. Place on a parchment-lined baking sheet to prepare for assembly.

Take half of the ghost shapes and place them on prepared baking sheets. Spoon a generous amount of savory taco filling onto the center of each ghost base, then sprinkle shredded cheese on top. Carefully place the matching ghost cut-outs over the filling, ensuring the eyes and mouth are cut out for steam ventilation. Use a fork to seal the edges firmly.

Preheat your oven to 425°F (220°C). Brush the tops of each assembled Ghost Taco Hand Pie with egg wash for a golden finish. Place the baking sheet in the preheated oven and bake for about 10-14 minutes or until golden brown.

Once cooled slightly, serve hot with a side of salsa or guacamole for dipping.