Beef Triangles with Chutney Sauce

Yield: 30 appetizers (serving size: 1 triangle and 1 1/2 teaspoons sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 82
  • Calories from fat: 33%
  • Fat: 3g
  • Saturated fat: 1g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.6g
  • Protein: 3.8g
  • Carbohydrate: 9.9g
  • Fiber: 0.1g
  • Cholesterol: 9mg
  • Iron: 0.7mg
  • Sodium: 106mg
  • Calcium: 13mg

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

  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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