Beef Triangles With Chutney Sauce (cooking Light)

Total Time: 40 mins Preparation Time: 40 mins

Ingredients

• Servings: 30
• 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

Recipe

• 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.