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Taco Hand Pies

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Delicious taco flavors wrapped in a golden, flaky crust, perfect for any occasion.

Ingredients

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  • 1 pound lean ground beef (or ground turkey/chicken)
  • 1 tablespoon taco seasoning
  • 1/4 cup shredded carrot (optional)
  • 1/4 cup chopped bell pepper or baby spinach (optional)
  • 2 pie crusts (defrosted but unbaked)
  • 1/3 cup shredded Mexican cheese
  • 1 egg (for brushing)
  • salsa (for dipping)

Instructions

  1. Set a medium skillet over medium-high heat.
  2. Add the ground beef and break it apart into crumbles.
  3. Stir in taco seasoning and shredded carrot or pepper, if using.
  4. Cook for 5-6 minutes until browned, breaking it into small pieces.
  5. Remove from heat and set aside.
  6. Preheat the oven to 425°F.
  7. Line two large baking sheets with parchment paper.
  8. Roll out the pie crusts on a countertop lightly dusted with flour.
  9. Use ghost-shaped cookie cutters to cut out shapes, ensuring an even number.
  10. Gather and re-roll the scraps until all the pie crust is used.
  11. Arrange half of the cut ghost shapes on the baking sheets.
  12. Spoon a small amount of taco filling into each ghost, then sprinkle with cheese.
  13. Use a small round object to cut out eyes/mouth from remaining ghost shapes.
  14. Place each cut-out over the filled ghost shapes.
  15. Seal the edges with a fork.
  16. Mix egg with a splash of water or milk for egg wash.
  17. Brush the egg wash on top of each mini pie.
  18. Bake for 10-14 minutes until golden brown.
  19. Remove from oven and let cool slightly before serving.
  20. Serve with salsa or guacamole for dipping.

Notes

Use chilled pie crusts for flakiness and do not overfill the pies.

Nutrition

Find it online: https://www.glutenfreez.com/taco-hand-pies/