Buttery, flaky, rich puff pastry provides the perfect starting point for this savory appetizer.
Preheat oven to 400°F. Line a large baking sheet with parchment paper. For filling, in a medium skillet cook ground beef, onion, and garlic over medium-high heat until meat is browned. Drain off fat. Stir in salt, cumin, and cayenne pepper. Cook and stir 2 minutes. Stir in olives, tomato puree, raisins, and lime zest. Remove from heat; cool 10 minutes.
Meanwhile, on a lightly floured surface, unfold puff pastry. Using a 3-inch round cookie cutter, cut nine rounds from each sheet (18 total).
Spoon a scant tablespoon of the filling onto each pastry round. Combine egg and water. Lightly brush edges of pastry rounds with egg mixture. Fold each round in half. Press edges together with a fork to seal. Prick each top several times. Place on the prepared baking sheet. Lightly brush tops and sides with egg mixture.
Bake 18 to 20 minutes or until pastries are puffed and golden brown. Let stand 5 minutes before serving. If desired, serve with green salsa.