Boil the eggs hard for about 10 minutes. Rinse cold and peel. Wash and drain the raisins. Take the puff pastry out of the fridge and let it rest for about 10 minutes.
Peel and finely chop the onion. Heat butter. Fry onion and bacon until translucent. Stir in minced meat and fry at medium heat for 4-5 minutes until crumbly. Season with salt, pepper and paprika.
Finely chop the eggs, raisins and olives. Add 2 tablespoons of water to the pan and fry until the liquid has evaporated. Let it cool down a little.
Preheat oven (electric cooker: 225°C/circulating air: 200°C/gas: level 4). Line two baking trays with baking paper. Unroll both puff pastries and cut out approx. 28 circles using a glass (6-7 cm Ø).
Place half of the circles on the trays and place the filling in the middle of each. Cover with 1 pastry circle each and press the edges together. Spread a thin layer of milk on the puff pastry tufos.
Bake in a hot oven for 15-20 minutes one after the other until golden brown. Sour Cream tastes good with it.