These Halloween Ghost Taco Hand Pies are such a fun way to switch up taco night in October. Each little ghost is filled with seasoned ground turkey and cheddar, then baked until the pastry is golden and crisp around the edges.
The faces are cut right into the dough before they go in the oven, so once they’re baked, they’re done and ready to rock and roll, haha. Just serve them warm with spicy tomato sauce or a Mexican-style salsa!
They work for Halloween dinner, but you can make them for a party too. They’re easy to eat with your hands, which is pretty useful when costumes are involved and nobody wants to sit still for very long.
Recipe Notes:
- If you have any leftover taco filling, store it in the refrigerator and use it for tacos, quesadillas, or an easy lunch the next day.
- Let the filling cool before adding it to the pastry. A hot filling can soften the dough and make the hand pies harder to seal.
- Don’t overfill the ghosts. Leave about a ¼-inch border around the edge so you have enough room to press and seal the pastry.
- The little eyes and mouth aren’t just for looks. They also give steam somewhere to escape while the hand pies bake.
Halloween Ghost Taco Hand Pies
Ingredients
- 10½ oz ground turkey (300 g)
- 1 tablespoon olive oil
- 1 tablespoon smoked paprika (8 g)
- ¼ cup grated carrot (25 g)
- ¼ cup grated bell pepper (30 g)
- 2 rolls refrigerated pie crust or shortcrust pastry
- ⅓ cup grated cheddar cheese (40 g)
- 1 large egg
- ⅔ cup tomato sauce (150 g), for serving
Instructions
- Heat a large skillet over medium-high heat. Add the olive oil, ground turkey, and smoked paprika. Cook for 5 to 6 minutes, breaking the meat up with a wooden spoon as it cooks.
- Add the grated carrot and bell pepper. Continue cooking until the turkey is browned and any liquid in the pan has evaporated. The filling should be fairly dry so it doesn’t make the pastry soggy.
- Remove the skillet from the heat and let the filling cool for at least 10 to 15 minutes.
- Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.
- Unroll the pastry on a lightly floured surface. Use a ghost-shaped cookie cutter to cut out an even number of shapes. Half will be the bottoms and half will be the tops.
- Gently press the pastry scraps together, roll them out again, and cut more ghosts until you’ve used as much of the dough as possible.
- Arrange half of the ghost shapes on the prepared baking sheets. Spoon a small amount of turkey filling into the center of each one, leaving about a ¼-inch border around the edges. Sprinkle a little cheddar over the filling.
- Cut two eyes and a mouth into the remaining ghost shapes using the tip of a small knife or a round piping tip.
- Place one decorated ghost over each filled base. Press the edges together with your fingers, then seal them with the tines of a fork.
- Crack the egg into a small bowl and beat it with a fork. Brush the tops of the hand pies lightly with the egg wash, trying not to let it drip down the sides.
- Bake for 10 to 12 minutes, or until the pastry is puffed and golden.
- Let the hand pies rest on the baking sheet for a few minutes before serving. Serve warm with spicy tomato sauce or Mexican-style salsa on the side.
Notes
- Cheese: Cheddar works well, but any good melting cheese is fine.
- Sauce: Serve with spicy tomato sauce, salsa, or your favorite taco-style dip.
- Yield: The exact number of hand pies depends on the size of your ghost cutter.
How to Make Halloween Ghost Taco Hand Pies
These ghost hand pies are pretty straightforward, but the filling and sealing steps make a big difference. You can see the full measurements and instructions in the recipe card above!
Gather all of your ingredients.
Cook the turkey filling: Heat the olive oil in a large skillet over medium-high heat. Add the ground turkey and smoked paprika, then cook for 5 to 6 minutes while breaking the meat into small pieces with a wooden spoon.
Add the vegetables: Stir in the grated carrot and bell pepper. Keep cooking until the turkey is browned and there’s no visible liquid left in the pan. You want the filling fairly dry so it doesn’t soak into the pastry.
Cool the filling: Take the skillet off the heat and let the mixture sit for at least 10 to 15 minutes. Don’t rush this part. Warm filling can soften the dough and make the ghosts harder to seal.
Cut out the ghosts: Unroll the pastry on a lightly floured surface and cut out an even number of ghost shapes. Half will be the bottoms and the other half will become the faces. Gently press the scraps together, roll them out again, and keep cutting until you’ve used as much dough as possible.
Fill the hand pies: Place half of the ghosts on a parchment-lined baking sheet. Spoon a small amount of turkey filling into the center, then add a little cheddar. Leave about a ¼-inch border around the edges so there’s enough pastry left to seal.
Make the faces: Cut two eyes and a mouth into the remaining ghost shapes using the tip of a small knife or a small round piping tip. Keep the openings fairly small so the filling stays tucked inside while the pies bake.
Seal the ghosts: Place one face over each filled base. Press around the edges with your fingers first, then go around them again with the tines of a fork.
Brush with egg wash: Beat the egg in a small bowl, then brush a thin layer over the tops. Try to keep the egg wash from running down the edges, where it can make the pastry stick instead of puffing cleanly.
Bake until golden: Bake at 350°F for about 10 to 12 minutes. The hand pies are ready when the pastry has puffed and the tops are lightly golden.
Serve warm: Let them sit on the baking sheet for a few minutes before moving them. Serve with spicy tomato sauce or Mexican-style salsa for dipping.
Storage and Make-Ahead
Make the filling ahead. Cook the turkey mixture up to a day in advance, let it cool completely, then keep it covered in the refrigerator. When you’re ready to assemble the hand pies, use the filling cold or let it sit out for a few minutes first.
Assemble before baking if needed. You can shape and fill the ghosts a few hours ahead, then keep them covered in the refrigerator until you’re ready to bake. Brush them with egg wash right before they go into the oven.
Store leftovers in the refrigerator. Let the baked hand pies cool, then place them in an airtight container and refrigerate for up to 3 days.
Reheat in the oven or air fryer. Warm them at 350°F until heated through and the pastry crisps back up. I’d skip the microwave if you can, since it tends to make the pastry soft.
More Halloween Recipes We Love!
These ghost taco hand pies are easy to serve on their own with salsa, but they’re even more fun as part of a Halloween party spread. I’d put them out warm with a bowl of spicy tomato sauce for dipping, then add a few other spooky bites around them.
For another savory option, the Halloween Bat Chips with Salsa and Guacamole fit right in beside these. Once everyone is ready for something sweet, bring out the Halloween Mummy Brownie Cookies or slice up the Halloween Pumpkin Chocolate Loaf Cake .
That gives you plenty to put on the table without making every recipe a whole project. The hand pies can handle the main savory bite, and the rest can fill in around them.
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