Chicken Samosas Baked not Fried

I love Indian food, and every chance I get I will try a new Indian restaurant or even a new recipe, but what gets me every time are those delicious starters Samosas. I was always afraid to make them because of the dough and the frying (not a fan of frying at home). Although making the dough may not be all that complicated, I'm sure you'll all agree that if we can simplify a dish, why not! So I went out and bought some sheets of brik pastry (first time using them) and looked up some recipes, not satisfied with all the different recipes, I decided to take this and that from each one and I have to say for the first time ... it worked out pretty well.

Ingredients for about 6 Samosas

200 g of chicken breast
2 tbsp. of olive oil
1 small minced onion
2 cloves of minced garlic
1 tsp. of turmeric or curry powder
1 tsp. of coriander powder
1/2 tsp. of cumin
2 tbsp. of coconut milk or water
3 mint leaves
1 chili pepper
Pinch of Nutmeg
Salt
Lemon Juice
3 sheets of brik pastry

Directions:

Pre-heat oven to 200ºC
Using a food processor, add the chicken, turmeric, coriander, cumin, water, mint, chili pepper, nutmeg. Process until everything is well chopped and mixed.
In a saucepan heat olive oil, add onion and garlic and cook until golden.
Add the chicken mix, and mix around until fully cooked, check for seasoning and add salt as necessary. Use a fork to dismantle and lumps of chicken. Sprinkle with some drops of lemon juice.
Lay the brik pasty on the counter (some come already with wax paper, if not, use some wax paper so that the  pastry doesn't stick to the counter).
Start to fold the samosas (see diagram), close the ends by rubbing some lukewarm water.

Place on a cooking sheet, and put in the oven.
Ready when they're golden brown. (aprox. 10-12min)
Serve as a starter, appetizer, or serve with rice as a main dish.