In a skillet over medium heat, sauté the ground beef or turkey for about 5-7 minutes until browned. Add taco seasoning and shredded carrot, bell pepper, or spinach, and stir until well combined.

On a lightly floured surface, roll out the pie crusts to about 1/8-inch thickness. Use ghost-shaped cookie cutters to stamp out shapes, ensuring you have pairs.

Place half of the ghost-shaped cutouts on baking sheets lined with parchment paper. Spoon taco mixture onto each, sprinkle with cheese, and top with matching cutouts, pressing edges to seal.

Cut two tiny holes in the top layer of each pie to create 'eyes' for steam to escape.

Preheat oven to 425°F (220°C). Brush the tops of the pies with the egg wash and bake for 10-14 minutes until puffed and golden brown.

Remove from oven and cool slightly on a wire rack. Serve warm with salsa or guacamole for dipping.