Preheat oven to 450°F (232°C) and line baking sheets with parchment paper.

Cook ground beef in a skillet over medium-high heat until browned.

Drain excess grease from the skillet.

Melt butter in the skillet and saute chopped onions and green onion until softened.

Add the cooked beef, hard-boiled eggs, olives, raisins, cumin, salt, and pepper to the skillet.

Mix all the ingredients and chill for 10-20 minutes.

Roll out puff pastry into a 12-inch square.

Cut out 5 1/2-inch rounds.

Brush the edges of each round with water.

Place about 3 tablespoons of filling onto half of each round.

Fold the pastry over the filling and press edges firmly to seal.

Crimp the edges with a fork.

Transfer the empanadas to prepared baking sheets.

Brush the tops with beaten egg.

Bake for 15 minutes, or until golden brown, switching the baking sheets halfway.