For the dough:
For the filling:
Make a brine with 2 1/2 cups of hot water and salt. Then mix with flour and shortening and knead well.
Split the dough into small balls and roll them out with a rolling pin until obtaining a 2 cm (0.8 inch) thick dough. Cut circles, ideally around 3 inches in diameter.
For the filling, slice the pears, put in a loaf pan, season with salt and pepper, and put in the oven, preheated to 280°F, for 20 minutes.
Once the time has passed, put in a bowl, add the Roquefort cheese and rough bindweed fruit. Mix well and set aside.
Spread the filling over the dough and close it carefully.
Beat the egg vigorously with a dash of milk and brush each empanada with egg glaze. Bake at 360°F for 20-25 minutes (until brown).