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.