Beef Triangles With Chutney Sauce (Cooking Light) |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 30 |
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Yield 30 appetizers (serving size: 1 triangle and 1 1/2 teaspoons sauce) Ingredients:
1/2 cup plain low-fat yogurt |
1/2 cup mango chutney |
1 lb ground chuck |
1/2 cup chopped onion |
1/3 cup dried currant |
1/2 teaspoon salt |
1/2 teaspoon ground cumin |
1/4 teaspoon ground nutmeg |
1/4 teaspoon ground cinnamon |
1/8 teaspoon ground red pepper |
1/8 teaspoon black pepper |
1/2 cup water |
1 tablespoon cornstarch |
15 sheets frozen phyllo dough, thawed |
butter-flavored cooking spray |
Directions:
1. Combine yogurt and mango chutney in a bowl; stir well, and set chutney sauce aside.
2. 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.
3. 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.
4. 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.
5. Place triangles, seam sides down, on a baking sheet; lightly coat with cooking spray. Bake at 400° for 12 minutes or until golden. Serve warm with chutney sauce.
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