Easy Meat Pie Recipe for Halloween

Tonya Nishio
Oct 31, 2025
3 min read

Looking for a fun, festive, and incredibly easy way to celebrate Halloween? Forget the elaborate cakes—these Cheeseburger Hand Pies are the ultimate spooky snack! They pack all the flavor of a juicy, cheesy burger, nestled inside a flaky biscuit crust. Best of all, they're shaped like little ghosts for a playful twist!

Here's how to make these frighteningly delicious bites.

Ingredients

• 1 pound ground beef

• 1 block (about 8 oz) sharp cheddar cheese, cut into 1/4-inch squares

• 24 dill pickles, finely diced into a relish (or about 1 cup of store-bought relish)

• 3 cans (8 count each) refrigerated biscuits (the large, flaky kind work best)

• 1 1/2 tablespoon Worcestershire sauce

• 1 ½ tablespoon garlic powder

• 1 1/2 tablespoon onion powder

• Salt and pepper to taste

• 1/4 cup all-purpose flour (for dusting)

• 2 tablespoons melted butter

• Thousand Island dressing (for dipping)

Instructions:

Step 1: Prep the Flavorful Filling

1. In a skillet, brown the ground beef. Season the meat mixture with onion powder, garlic powder, Worcestershire sauce, salt, and pepper. Stir well.Drain any excess grease

2. Transfer the seasoned beef to a bowl and allow it to cool to room temperature. This is crucial—hot meat will melt the cheese and cause a soggy mess!

3. While the meat cools, chop your dill pickles into a fine relish.

4. Cut the sharp cheddar cheese into small, 1/4-inch squares.

5. Once the meat is cooled, combine it with the pickle relish and cheese squares. Mix thoroughly.

Step 2: Shape the Spooky Crusts

1. Lightly dust a large piece of parchment paper or a clean countertop with flour.

2. Open the can of biscuits. Only worth with half the can at a time (leave the rest in the fridge).

3. Take one biscuit and roll it out into a flat, thin circle, big enough to cut out two shapes (I used a ghost but a pumpkin would work well. It needs to be a larger cutter and fewer corners).

4. Cut out an even number of biscuit shapes. Place half of them on a baking sheet to serve as the bottoms of your hand pies.

5. The other half will be the tops. Use a small tool (like the tip of a chopstick) to gently cut face holes (eyes and a mouth) into each top piece for venting. I found that coating my chopstick in flour helped prevent the dough from sticking and resealing the holes!

Step 3: Assemble and Seal

1. Place a very small amount of the cooled meat filling onto the center of each bottom biscuit. Use a melon baller for a consistent size. Be sure to leave a clear border around the edge for sealing.

2. Carefully place a top biscuit (the one with the face holes) over the filling, aligning the edges.

3. Using a fork, press down firmly around the entire edge of the biscuit to seal the top and bottom pieces together, creating a pocket. If needed, touch up the eye and mouth holes one last time.