In a medium skillet, cook the ground meat over medium-high heat, breaking it apart until browned, about 5-6 minutes. Stir in taco seasoning and optional fillings, then remove from heat.

Preheat the oven to 425°F and line two large baking sheets with parchment paper.

Roll out the pie crusts on a floured surface to ⅛ inch thick, then cut out 30 ghost shapes.

Place half the shapes on the baking sheets and fill each with taco filling, topped with cheese.

Cut out faces from the remaining shapes and place them on top of filled shapes, sealing edges with a fork.

Whisk the egg with a splash of water, then brush over the tops of the hand pies.

Bake in the preheated oven for 10-14 minutes, until golden brown.