Preheat the oven to 450 degrees F (230 degrees C). Set racks in the upper and lower thirds of the oven and line 2 large baking sheets with parchment paper.

Cook ground beef in a large skillet over medium-high heat, stirring and breaking up lumps, until no longer pink, 4 to 5 minutes. Transfer beef to a small bowl and pour off grease from the skillet.

Melt butter in the skillet and saute onions and green onion, stirring occasionally, until tender, about 5 minutes. Return beef to skillet, and stir in hard-boiled eggs, olives, raisins, cumin, salt, and pepper. Transfer mixture to a shallow bowl and chill until cooled, 10 to 20 minutes.

Unfold one puff pastry sheet onto a lightly floured surface, and roll out into a 12-inch square. Cut four 5 1/2-inch rounds from the pastry. Brush a 1/2-inch border around the edges with water.

Spoon about 3 tablespoons of filling onto half of the round. Fold over and press edges together firmly. Crimp edges with a fork and transfer to the prepared baking sheet. Repeat with remaining pastry sheets and filling.