Heat oil over medium heat.
Add onions, and ground chicken and cook until checken is no longer pink
Drain oil and add bell pepper and Tabasco sauce. Set aside.
Thaw prepared pie crust as directed.
Unroll crust and use a round cookie cutter or glass to cut out circles
Place crust circles on cookie sheet.
Beat one egg in a separate bowl to be used for coating
Spoon about 2 teaspoons of chicken mixture onto each circle
Sprinkle each empanada with a little pepper jack cheese
Fold each empanada in half and add a little egg mixture to the edges.
Seal each by pressing a fork along the circle edges. Do this for each empanada.
Brush each with egg mixture.
Bake in 400 degree oven for 11-13 minutes, or until crust is golden brown.
In a separate bowl, combine sour cream, garlic salt and Tabasco sauce. Serve with baked empanadas.