How to Cook Chicken Artichoke Turnovers

Video Transcript

"Hi, this is Rich Buccola here in NYC. Today on behalf of Expert Village, I'm going to show you how to make chicken artichoke turnovers. We got them ready and we're going to pop them in our oven at 400 for about 20 minutes; they're going to be nice and puffy. They're going to look beautiful when we take them out of the oven so that's what I call magic time. I'll turn the light on so you can see them. I'm going to pop them right in there at 400, come back and it'll be magic time these are chicken artichoke turnovers here on Expert Village. It's magic time folks, my favorite time. We have the first batch coming out, look how beautiful these bad boys look. Can you taste them? I know you can. We're going to let them cool and I'll show you how I serve them. I just want everyone to know when you're using the egg wash it makes these really nice and brown. You got to be very ginger when you are using your egg wash because the phyllo dough will break. I don't want ya'll writing in and saying I tried making it and it broke but this is the first batch. I have two more batches in the oven; I'm actually going to place them right on top of each other."