Caramelized Onion, Artichoke Heart and Goat Cheese Turnovers

Makes 8 turnovers

10 cipollini onions - peeled and sliced

1 bunch green or spring onions - sliced

1 large shallot - sliced

2 cloves garlic - minced

2 Tablespoons olive oil

1 cup artichoke hearts in brine - drained and chopped

4 ounces goat cheese

1 recipe double-crust pie dough (I like pate brisee)

1 egg and 1 Tablespoon water beaten to make egg wash

1. Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper.

2. Roll dough to 1/8-inch thickness and cut into 8 circles 3-inches in diameter. Cover with plastic wrap and set aside.

3. Combine olive oil and all onions in a small pan - cook over a low flame until caramelized. This can take up to 15 minutes.

4. When onions are done, place a spoonful in the center of each pastry circle. Top with artichoke hearts and goat cheese. Brush the edges of pastry with egg wash.

5. Fold over and press to close. Brush each with egg wash and bake on parchment lined baking sheets until golden brown, 15 to 20 minutes.