In a skillet, brown the chicken cut into pieces, the minced onion and the pressed garlic with a drizzle of olive oil and the turmeric.
Place all the ingredients in a blender and chop everything more or less coarsely according to your taste.
Cut the brick sheets in 2 in the middle. Fold each piece in 2 to form a strip.
Place a small spoonful of the mixture in one corner then fold the pastry sheet diagonally to form a triangle. Repeat the operation until the stuffing is finished.
In a pan, heat a little oil and place the samosas. Brown each side over medium heat for about 5 minutes, taking care not to burn.
Serve immediately.
