Ghost taco pies

Ingredients

1 lb Longaniza, casing removed

1 cup shredded El Viajero Queso Quesadilla cheese

2 packages refrigerated pie crust (or homemade dough)

1 egg, beaten (for egg wash)

Small round cutter, for ghost eyes

Ghost-shaped cookie cutter

Directions

1. Preheat oven to 400°F.

2. In a skillet over medium heat, cook Longaniza until browned and fully cooked. Drain excess grease and let cool slightly

3. Roll out pie crust and cut into ghost shapes using the cutter

4. Place a spoonful of cooked Longaniza and a sprinkle of shredded El Viajero Queso Quesadilla cheese onto half of the ghost shapes

5. Top with a second ghost-shaped crust piece, crimping edges with a fork to seal

6. Cut two small circles near the top of each pie for the eyes

7. Brush tops with egg wash

8. Bake 15–18 minutes, or until golden brown

9. Serve warm