1Preheat oven to 425. Spray baking sheet with nonstick cooking spray.
Place pie crusts on prepared baking sheet.
2Beat 1 egg and water in a small bowl until well blended;set aside.
Beat remaining eggs,salt and pepper in medium bowl until well blended.
Heat large skillet over medium heat.
Add butter; tilt skillet to coat bottom.
Sprinkle bacon evenly in bacon.
pour eggs into skillet and cook 2 minutes without stirring.
Gently start stirring until eggs form large curds and are still slightly moist.
Transfer to plate to cool.
3Spoon one fourth of the cooled scrambled egg mixture onto half of each pie crust.
Reserve 1/4 cup cheese;sprinkle remaining cheese evenly over eggs.
Top with salsa.
4Brush inside edges of each semicircle with the reserved egg-water mixture.
Fold dough over top of egg mixture and seal edges with fork. (flour fork tines to prevent sticking,if necessary.)
Brush tops of Empanadas with remaining egg-water mixture and sprinkle with reserved 1/4 cup cheese.