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1
Set racks in upper and lower thirds of oven, and preheat to 450 degrees F. Line 2 large baking sheets with parchment paper.
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2
Cook beef in a large, heavy skillet over medium-high heat, stirring and breaking up lumps, until no longer pink, 4 to 5 minutes.
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3
Transfer beef to a small bowl with a slotted spoon, and pour off grease from skillet.
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4
Melt butter in skillet and saute onions and green onion, stirring occasionally, until tender, about 5 minutes.
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5
Return beef to skillet and stir in hard-boiled eggs, olives, raisins, cumin, salt, and pepper.
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6
Transfer mixture to a shallow bowl and chill until cooled, 10 to 20 minutes.
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7
Unfold 1 pastry sheet, keeping remaining chilled, onto a lightly floured surface, dust lightly with flour, and roll out into a 12-inch square.
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8
Cut 4 (5 1/2-inch) rounds from pastry.
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9
Brush a 1/2-inch border around edges of 1 round with water, using a small brush or fingertip.
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10
Spoon about 3 tablespoons of filling onto half of round.
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11
Fold other half over filling and press edges together firmly.
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12
Crimp edges with a fork and transfer to one of prepared baking sheets.
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13
Repeat with 3 remaining rounds.
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14
Form 12 more empanadas in same manner with remaining pastry and filling, arranging them about 1 1/2 inches apart on baking sheets.
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15
Brush tops of empanadas with beaten egg.
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16
Bake, switching position of sheets halfway through, until golden brown, about 15 minutes.
