Ghostly Taco Hand Pies

Heat a medium frying pan over a medium-high heat. Add the beef mince and break it up with a wooden spoon. If using turkey or chicken mince, add the olive oil first. Stir in the taco seasoning, grated carrot and chopped pepper, then cook for 5–6 minutes until the mince is browned and cooked through. Set aside to cool slightly.

Heat the oven to 220°C, or 200°C fan, and line two large baking trays with baking paper.

Dust the work surface lightly with flour and roll out the pastry sheets if needed. Use a ghost-shaped cutter to cut an even number of shapes, gathering and re-rolling the scraps until the pastry is used.

Place half of the pastry ghosts on the prepared trays. Spoon a modest amount of the taco filling into the centre of each, leaving a clear border, then scatter over a little grated cheese.

Cut small eyes and a mouth from the remaining pastry ghosts using a small round cutter or a sharp knife. Place one face-down ghost over each filled base and press the edges firmly with a fork to seal.

Beat the egg with the milk or water, then brush a thin layer over each pie. Make sure the pastry openings remain clear so steam can escape.

Bake for 10–14 minutes, swapping the trays halfway if needed, until the pastry is puffed and deep golden. Leave to cool for a couple of minutes, then serve with salsa and guacamole for dipping.