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Beef Triangles with Chutney Sauce

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 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

Nutrition Information

  • calories 82
  • caloriesfromfat 33 %
  • fat 3 g
  • satfat 1 g
  • monofat 1.1 g
  • polyfat 0.6 g
  • protein 3.8 g
  • carbohydrate 9.9 g
  • fiber 0.1 g
  • cholesterol 9 mg
  • iron 0.7 mg
  • sodium 106 mg
  • calcium 13 mg

How to Make It

  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.