In a medium skillet over medium-high heat, brown the ground beef, breaking it into crumbles. After about 5 minutes, add taco seasoning along with optional veggies. Cook for another 2-3 minutes until well combined.

Preheat your oven to 425°F (220°C). Dust a surface with flour and unroll the pie crusts. Cut out ghost shapes with cookie cutters.

Take half of the ghost shapes and spoon taco filling onto the center. Sprinkle shredded cheese over the filling, leaving space to seal.

Use the remaining ghost shapes to cut out eyes and mouths. Place these over the filled shapes, press edges together and seal with a fork.

Whisk together egg and a splash of water. Brush the egg wash over the tops of the ghost pies.

Bake the pies for 10-14 minutes until golden brown. Remove from the oven and cool slightly.

Serve warm with salsa or guacamole for dipping.