Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
Heat the leftover shredded pork until warmed through. Spoon the meat into a colander in the sink and let the juices drain out completely so you won't have soggy hand pies. Allow the pork to cool.
Combine the cooled shredded pork with the Oaxaca cheese, onion, jalapeno, and cilantro; mix well.
Lay your pre-made pie crust out on the counter. With a rolling pin, roll out the pie crust until 18 inches in diameter. Cut out 8 circles with a biscuit cutter or by using a ramekin as a guide.
Top each round with about 1 tablespoon of the mixture. Moisten the edges of the dough lightly with some egg wash; fold the dough over and press with fingers to seal.
Use a fork to press around the edges then place them on the prepared baking sheet. Brush the tops of each empanada lightly with egg wash.
Place into the oven and bake for 10-12 minutes, or until golden brown. Serve with salsa, guacamole, and sour cream. Enjoy!