Ghost Taco Hand Pies
Delightful ghost-shaped hand pies filled with a hearty taco mixture, perfect for Halloween gatherings or busy weeknights.
Ingredients
Dough
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 teaspoon salt
- 1/4 cup cold water more as needed
Filling
- 1 pound ground beef or turkey
- 1 packet taco seasoning
- 1 cup shredded cheese (cheddar or your favorite)
- optional diced peppers, onions, or your favorite taco toppings
Decoration
- to taste olive oil (for brushing)
- to taste black olives or peppercorns (for ghost eyes)
Instructions
Prepare the Dough
- In a mixing bowl, combine flour and salt. Add the chilled butter and mix until it resembles coarse crumbs.
- Gradually add cold water, mixing until the dough holds together. Wrap it in plastic and chill for 30 minutes.
Cook the Filling
- In a skillet over medium-high heat, brown the ground meat. Drain any excess grease.
- Stir in the taco seasoning and follow the instructions on the packet; usually, this means adding water and simmering to perfect flavor.
- Once the taco filling is ready, remove from heat and let it cool slightly. Add in the cheese, and mix until combined.
Roll Out the Dough
- On a floured surface, roll out your chilled dough to about 1/8 inch thick.
- Using a ghost-shaped cookie cutter (or a regular round one), cut out pieces of dough.
Fill and Seal
- Place a tablespoon of the taco filling on one half of each ghost-shaped cutout.
- Fold the other half over and seal by pressing the edges with a fork.
Bake
- Preheat your oven to 400°F (200°C). Place the pies on a lined baking sheet.
- Brush with olive oil and poke tiny holes in the top. Add black olives or peppercorns for spooky eyes.
- Bake for 15-20 minutes or until golden brown.
Notes
If your dough is too crumbly, sprinkle some cold water until it comes together. For a spicy upgrade, add diced jalapeños or hot sauce to the filling. Store leftovers in an airtight container for up to 3 days.