In a skillet over medium-high heat, brown the ground meat for 5-6 minutes. Stir in taco seasoning and optional veggies, then remove from heat.

Dust a clean surface with flour and roll out the pie crusts to about 1/8-inch thickness. Cut out ghost shapes.

On a baking sheet, lay half of the ghost cutouts. Spoon filling onto each, leaving a half-inch border. Sprinkle with cheese.

Carefully place remaining ghost cutouts on top. Cut small eyes and mouths, then seal edges with a fork.

Beat the egg with a splash of milk and brush over the tops of the pies.

Preheat oven to 425°F (218°C). Bake for 10-14 minutes until golden brown.

Allow to cool for a few minutes and serve warm with salsa or guacamole.