Preheat oven to 400 degrees F. Cover the baking sheet with a parchment paper On a large skillet preheat the olive oil. Once the oil is hot, saute the garlic, onion and peppers. Add the chicken breast then cook until light brown. Add the tomato sauce and 1/2 tsp of sugar (optional), season with salt, pepper and cumin to taste. Simmer for about 4-5 min, then add the cheese, mix well and turn off. Set to cool. Unroll 1 puff pastry sheet onto a lightly floured surface. Roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Repeat procedure with remaining puff pastry sheet, making 12 to 15 circles total.  Place 1 heaping teaspoon of chicken mixture in the center of the round. Moisten edges with a water and fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. Brush your empanadas with a lightly beaten egg and place them on the prepared baking sheet. Bake 15 minutes or until golden. Meanwhile cook the cilantro chutney. Add all the ingredients in a food processor and pulls until finely ground. Remove from the oven. Serve hot.

Preheat oven to 400 C. Roll the puff papistry and place on a baking sheet with a parchment paper. Make couple pricks with fork. Sprinkle the cheese all over the pastry sheet. Then place tomatoes and mushroom slices. Pour whole eggs on the top. Bake 15-18 minutes, or until the crust become golden and egg whites are set. Sprinkle with a chopped green onion and arugula.

In a small sauce pan mix together wine, sugar, honey and spices, bring to a boil. Once the wine mixture is boiling, turn heat down to a simmer and add the pears. Simmer pears for about 30-40 min, until they are tender, turn pears from time to time. Remove pears and let them cool. Preheat oven to 380 F. Cut the pastry into strips, splice at the ends to make two long strips about 22-24 inches each. Place pears on on a baking sheet, covered with parchament paper. Wrap the pears with the pastry stripes from bottom to the top. Brush with a lightly beaten egg. Bake about 15-20 min, until golden brown. Serve with a remaining syrup.