Beef Triangles With Chutney Sauce
1/2 cup plain low-fat yogurt
1/2 cup mango chutney
1 pound ground chuck
1/2 cup chopped onion
1/3 cup dried currants
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 vegetable cooking spray
INSTRUCTIONS:
Combine yogurt and mango chutney in a bowl; stir well, and set chutney sauce aside.
Cook meat and onion in large nonstick skillet over medium heat until browned, stirring to crumble. Drain meat mixture in colander: wipe drippings from skillet with 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 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 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 400 degrees for 12 minutes or until golden. Serve warm with chutney sauce. Yield:30 appetizers(serving size:1 triangle and 1-1/2 teaspoons sauce).
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