In a skillet over medium-high heat, brown the ground beef, breaking it into small crumbles as it cooks. After about 5-6 minutes, add the taco seasoning and any optional vegetables. Stir well and cook for an additional 2-3 minutes until heated through before removing from heat.

Unroll your pie crusts onto a clean, lightly floured surface. Use ghost-shaped cookie cutters to cut out shapes for the top and bottom of the hand pies, aiming for 12-16 ghost shapes.

Place half of the ghost cutouts back on the baking sheet and spoon taco filling into the center of each shape. Top with a sprinkle of shredded cheese, ensuring not to overstuff.

Cut out small shapes for eyes and mouths on the remaining ghost pieces, then carefully place these over the filled ones. Use a fork to seal the edges.

Whisk together the egg with a splash of milk or water to create an egg wash. Apply this mixture over each pie to achieve a golden finish.

Preheat the oven to 425°F (220°C) and bake the hand pies for 10-14 minutes or until golden brown.

Let the hand pies cool on the baking sheet for a few minutes before serving with salsa or guacamole for dipping.