Beef Triangles With Chutney Sauce

Recipe Ingredients

1/2 cup	118ml	Plain low-fat yogurt
1/2 cup	118ml	Mango chutney
1 lb	454g / 16oz	Ground chuck
1/2 cup	31g / 1.1oz	Chopped onion
1/3 cup	20g / 0.7oz	Dried currants
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Ground cumin
1/4 teaspoon	1.3ml	Ground nutmeg
1/4 teaspoon	1.3ml	Ground cinnamon
1/8 teaspoon	0.6ml	Ground red pepper
1/8 teaspoon	0.6ml	Black pepper
1/2 cup	118ml	Water
1 tablespoon	15ml	Cornstarch
15		Frozen phyllo dough - thawed
		Butter-flavored vegetable cooking spray

Recipe Instructions

Combine yogurt and mango chutney in a bowl; stir well, and set chutney sauce aside.

Cook meat and onion in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain meat mixture in a colander; wipe drippings from skillet with a paper towel.

Return meat mixture to skillet. Add currants and next 6 ingredients (currants through black pepper); stir well. Combine water and cornstarch; stir well, and add to the meat mixture. Cook over medium heat 2 minutes, stirring constantly. Remove from heat; set aside.

Working with 1 phyllo sheet at a time, cut each sheet lengthwise into 4 (3-1/2-inch-wide) strips; lightly coat strips with cooking spray (cover remaining phyllo dough to keep it from drying out). Stack 2 strips, and spoon about 1 tablespoon meat mixture onto one end of each stack. Fold the left bottom corner over mixture, forming a triangle; keep folding back and forth into a triangle to end of strip.

Place triangles, seam sides down, on a baking sheet; lightly coat with cooking spray. Bake at 400F for 12 minutes or until golden. Yield: 30 appetizers (serving size: 1 triangle and 1-1/2 teaspoons sauce).

Source:
Cooking Light, April 1995, page 81

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