In a large skillet over medium heat, brown the ground beef for about 5-7 minutes until fully cooked. Stir in taco seasoning and optional ingredients, cooking for another 2-3 minutes, then set aside.

On a lightly floured surface, roll out the pie crusts to about 1/8-inch thickness. Cut ghost shapes using cookie cutters, ensuring you have equal tops and bottoms.

Arrange half of the ghost shapes on a baking sheet. Spoon taco filling onto each shape, sprinkle with cheese, and make sure not to overfill.

Place the remaining ghost cut-outs over the filled shapes, press edges to seal, and cut tiny holes for eyes and mouths.

Whisk the egg and brush the tops of the hand pies with the egg wash for a golden finish.

Preheat oven to 425°F (220°C). Bake hand pies for about 10-14 minutes until golden brown.

Let pies cool for a few minutes, then serve warm with salsa or guacamole.