• Preheat oven to 375ºF.
• Roll the puff pastry to about half its beginning thickness and cut as many 5-inch circles as possible, trying not to leave any dough in between the circles. After cutting as many circles as possible, roll the remaining dough into a ball and then roll it back out to the same thickness and cut more circles. Continue rolling and cutting until you have used all of the dough.
• Heat 2 tablespoons of olive oil in a 10-inch skillet. Test the oil to see if it's hot enough by dropping a small piece of onion into it. If the oil sizzles, it is hot. Add onions, then sprinkle the following one at a time, stirring thoroughly in between each spice: paprika, thyme, curry powder, chili powder, black pepper, ground allspice, beef bouillon. Let the onions simmer for about 5 minutes.
• Crumble the ground beef into the skillet and continue cooking for 5 minutes, stirring and turning the meat frequently.
• Press the garlic into the skillet, and cook another 5-7 minutes, stirring and turning frequently, until all of the beef is browned.
• Add the chopped green onions and adjust salt and pepper to taste. Remove from heat and allow to cool.

Assembling the meat pies

• Spoon a heaping tablespoonful of meat filling onto one side of each circle. Fold the circle in half and use a fork or your fingers to press the edges together. Do this completely or the pies will pop open in the oven (as some did in the photos). If you're concerned about the edges sticking together, you can brush some plain water on the inside edge before pressing with the fork.
• Make 2-3 slashes in the top of each pie to allow steam to vent during baking.
• Place pies on a baking sheet lined with parchment paper.
• Bake for 25-30 minutes or until dough is crispy and beginning to turn golden. Allow to cool for a few minutes and serve warm.