In a bowl combine shredded chicken, olives, cheese, coriander and salsa and mix until combined. Cover and refrigerate until ready to use.
Unroll the pastry and cut into 8 x13cm rounds (you will need to re-roll the pastry trim once to cut the final two rounds). Fill each pastry circle with a heaped tablespoon of the empanada filling. Brush the edges of the pastry circle with a little water, then fold pastry in half over the filling and press down so you have a crescent shape. Twist the edges
together to secure the filling, or press down on the edges with the tynes of a fork.
Chill in the freezer for 15 minutes, then cook in two batches of 4 in the Instant Air Fryer for 15 minutes at 180°C turning over halfway through cooking. Serve warm
