In a medium skillet over medium-high heat, add your choice of ground beef, turkey, or chicken. Cook for 5-6 minutes until the meat is browned and fully cooked. Stir in the taco seasoning along with optional shredded carrot and chopped bell pepper, cooking for an additional 2-3 minutes until well combined. Remove the skillet from heat and allow the filling to cool slightly.

On a lightly floured surface, roll out the defrosted pie crusts to smooth out any creases. Using cookie cutters, cut the crusts into playful ghost shapes, ensuring you create an even number of tops and bottoms for your Ghost Taco Hand Pies. Gather the scraps, re-roll, and cut additional shapes if needed, then set aside the cutouts on a lined baking sheet.

Take half of the ghost cutouts placed on the baking sheet and spoon a generous amount of the taco filling into the center of each. Be careful not to overfill, as this could cause the pies to burst during baking. Sprinkle a small amount of shredded Mexican cheese on top of the filling.

Lay the remaining ghost cutouts over the filled ones, aligning them well to form the tops of the Ghost Taco Hand Pies. Using a small knife or scissors, cut out eyes or mouths to add character. To seal the edges, press down gently with a fork.

In a small bowl, beat the egg with a splash of milk or water. Using a pastry brush, gently apply the egg wash over the tops of the ghost shapes.

Preheat your oven to 425°F (220°C). Once heated, place the baking sheet with the prepared Ghost Taco Hand Pies in the oven. Bake for 10-14 minutes, or until the pastry is golden brown and flaky.

After baking, remove the Ghost Taco Hand Pies from the oven and let them cool for a few minutes. Serve them warm alongside a bowl of salsa or guacamole for dipping.