Step 1

Preheat oven to 220°C. Line a baking tray with baking paper. Heat half the oil in a frying pan over medium-high heat. Add half the onion and cook, stirring, for 4 minutes. Add mince and chilli and cook, stirring, for 5 minutes or until cooked. Remove from heat. Stir in olives and half the coriander. Set aside to cool slightly.

Step 2

Use a 12cm-diameter cutter to cut 4 discs from each pastry sheet. Spoon mince among discs. Fold to enclose filling and pinch edges to seal. Place on tray and bake in oven for 15 minutes.

Step 3

Meanwhile, combine remaining oil, onion and coriander in a bowl with avocado and cucumber. Season with salt and pepper.

Step 4

Serve empanadas with lettuce and avocado salsa.