Preheat oven to 375.
In pan, sauté Soyrizo, onion, bell pepper, and jalapeno in olive oil until onions and peppers are cooked, about 5-7 minutes.
While it cools, unroll both sheets of pie crust and use a large round cookie cutter or a large drinking glass to cut circles from crust. Fill each circle with about a tablespoon of the Soyrizo mixture, folding in half each empanada and sealing seam with a fork.
Bake on a cookie sheet 15-20 minutes, until golden brown. Serve with fresh salsa made from diced tomatoes, onion, and jalapeno, garnished with lime juice and cilantro.
If fake meat products are not your thing, fill empanadas with cheese substitute, freshly diced avocado, black beans and corn, or veggies sautéed with cumin and chili powder.