Heat a medium skillet over medium-high heat. Add ground meat, breaking it into crumbles as it cooks. Stir in taco seasoning and optional vegetables. Cook until browned, about 5-6 minutes.

Roll out pie crusts on a floured surface to about 1/8 inch thick. Use ghost-shaped cookie cutters for cutouts. Transfer half to a lined baking sheet.

Spoon a generous amount of taco filling onto ghost cutouts. Sprinkle cheese on top. Keep edges clear for sealing.

Place remaining cutouts on top, cut small holes for steam escape, and press edges to seal with a fork.

Whisk egg with a splash of milk. Brush mixture over the tops of the hand pies for a golden finish.

Preheat oven to 425°F (220°C). Bake for 10-14 minutes until golden brown. Cool slightly before serving.