Cut onion into thin slices and brown in butter.
Slice bacon rashers and add to the onions along with some pepper.

Open pastry roll over baking paper and cover with a layer of Edam cheese slices.
Spread bacon and onion mix over it.

Slice dates and place them separated from each other on the empanada.
Add bits of goat cheese in the spaces between dates.

Cover empanada with another pastry roll and sprinkle Parmesan cheese on top.

Cut holes into the empanada to keep air out.

Cook in oven at 180°C for 25’.