Beef Triangles with Chutney Sauce

recipe

Yield:

30 appetizers (serving size: 1 triangle and 1 1/2 teaspoons sauce)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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 400° for 12 minutes or until golden. Serve warm with chutney sauce.

April 1995
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