In a large stockpot, warm the olive oil over medium heat. Add the ground beef and ensure that it is browned uniformly, which should take approximately 3-5 minutes. Incorporate the onion and green bell pepper, allowing them to cook until they attain a softened texture. Periodic stirring is advised.

Incorporate the chili powder, cumin, garlic powder, salt, black pepper, dried oregano leaves, brown sugar or honey, tomato sauce, diced tomatoes, and pinto beans into the stockpot. Allow the mixture to simmer for 15 minutes, ensuring it is stirred frequently to maintain an even consistency.

Meanwhile, set the oven to preheat at a temperature of 350˚F.

Proceed to roll out the thawed pie crusts on a flat surface. Utilize a bowl as a guide to carefully cut three uniform circles from each crust. Gather the excess dough, combine it, roll it out again, and continue to cut out as many circles as the dough allows.

Arrange the pie crust circles on a baking sheet. On each circle, place 3-4 tablespoons of the chili mixture, followed by a sprinkle of Cheddar cheese.

In a separate container, whisk together the egg and water to produce an egg wash. This mixture should then be applied to the edges of each pie circle. Carefully fold each circle in half, creating a half-moon shape. Ensure that the edges are securely pressed together using the back of a fork. It is also crucial to create three small vents on the top of each pie using the fork's tines to facilitate steam release during baking.

Apply a light layer of the remaining egg wash over the tops of the pies to provide a glossy finish.

Place the pies in the preheated oven, allowing them to bake for 12-15 minutes or until they achieve a golden-brown hue on top. Once baked, remove them from the oven and let them cool slightly before serving.