In a skillet over medium-high heat, brown the lean ground beef, turkey, or chicken for about 5-6 minutes, stirring occasionally. Once cooked through, stir in taco seasoning and optional veggies. Cook for an additional 2 minutes until tender, then remove from heat and let cool slightly.

On a lightly floured surface, roll out the defrosted pie crusts to about 1/8 inch thick. Use ghost-shaped cookie cutters to cut out shapes, making pairs for each hand pie. Place on a baking sheet lined with parchment paper.

Take the ghost-shaped pie bottoms and place them on the baking sheet. Spoon a generous amount of cooled taco filling onto each, leaving a small border for sealing. Sprinkle a little shredded Mexican cheese on top, then place the corresponding tops over each base.

Press down along the edges of the hand pies with a fork to seal tightly and prevent leakage. Cut small holes in the tops to allow steam to escape.

Preheat your oven to 425°F. Brush the tops with an egg wash made by whisking an egg with a splash of water. Bake for 10-14 minutes until golden brown and puffed.

Remove from oven and allow to cool slightly on a wire rack. Serve warm, paired with salsa or guacamole for dipping.