In a skillet over medium-high heat, brown the ground beef for about 5-6 minutes until no longer pink. Sprinkle in taco seasoning and any desired vegetables, then cook for an additional 2-3 minutes until softened.

Preheat your oven to 425°F (220°C). Roll out the pie crust to about 1/8 inch thick and cut out ghost shapes with cookie cutters.

On half of the ghost cutouts, spoon a small amount of taco filling and sprinkle shredded cheese on top.

Use the remaining cutouts to form the tops, cutting out small holes for eyes and mouth. Seal and crimp the edges well.

Beat an egg and brush it on the tops of the hand pies for a golden finish.

Bake on a parchment-lined baking sheet for 10-14 minutes until puffed and golden brown.

Allow to cool slightly on a wire rack. Serve warm with salsa or guacamole.