Preheat oven to 425° and line baking sheet.
Cook beef until browned. Add onion, garlic, jalapeno, bell pepper, and saute.
Season with salt and pepper. Add oregano, paprika, chili powder, and garlic salt. Taste and add additional if necessary. Add cheese. Continue to cook for 3-5 minutes and then remove from heat.
Roll out the pie crusts until they are slightly larger and thinner. Cut circles with a diameter of 4½ inches. On half of the circle, place 3-4 tablespoons of beef. Dip your fingers in the water and lightly dab the edge of the pie crust. Carefully fold over half of the circle and seal the edge. For a decorative touch, take a fork and press down on the half-circle. Continue this process gathering scraps of dough until no dough remains.
Place your 25-30 empanadas on a baking sheet. Whisk the egg and lightly brush the top of the empanadas. Sprinkle large salt on top. Bake for 15-20 minutes or until golden on the edges.
