In a large skillet over medium-high heat, brown your choice of lean ground beef, turkey, or chicken for about 5-6 minutes until fully cooked. Stir in the taco seasoning and optional shredded carrot, bell peppers, or spinach. Let simmer for 2-3 minutes.

Unroll your pre-made pie crusts and use a ghost-shaped cookie cutter to cut out pieces for tops and bottoms. Ensure each top has cutouts for eyes and a mouth. Set aside.

On a baking sheet lined with parchment paper, place half of the ghost-shaped cutouts. Spoon a tablespoon of the savory filling onto each cutout, then sprinkle with shredded cheese. Place matching ghost cutouts on top.

With a fork, press down the edges of each hand pie to seal. Whisk an egg and brush the egg wash over the tops.

Preheat oven to 425°F (220°C). Bake for 10-14 minutes until golden brown and flaky. Keep an eye on them as they bake.

Remove from oven and let cool for a few minutes. Serve with your favorite salsa or guacamole.