Ingredients for Beef Triangles With Chutney Sauce
- Plain Low Fat Yogurt
- 1/4 cup mango chutney
- Ground Beef
- 1/2 cup chopped onion
- Dried Currant
- Salt
- 1 tsp ground cumin
- Ground Nutmeg
- Ground Cinnamon
- Ground Red Pepper
- Black Pepper
- 2 tbsp water
- 1 tbsp cornstarch
- Phyllo Pastry Sheets
- Butter Flavored Cooking Spray
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How to Make Beef Triangles With Chutney Sauce
- In a medium bowl, whisk together 1/2 cup plain yogurt and 1/4 cup mango chutney. Set aside.
- In a large nonstick skillet, brown 1 lb ground beef (or lamb/turkey) over medium heat, breaking it up with a spoon. Add 1/2 cup chopped onion and cook until softened, about 5 minutes.
- Drain off any excess grease using a colander.
- Wipe the skillet clean with a paper towel.
- Return the meat mixture to the skillet. Stir in 1/4 cup currants, 1 tsp ground cumin, 1/2 tsp ground coriander, 1/4 tsp cayenne pepper (or to taste), 1/4 cup chopped cilantro, 1/4 cup chopped walnuts, and 1/4 cup chopped dried apricots.
- In a small bowl, whisk together 2 tbsp water and 1 tbsp cornstarch until smooth.
- Pour the cornstarch mixture into the meat mixture and cook, stirring constantly, until thickened, about 2 minutes.
- Remove from heat and let cool slightly.
- Preheat oven to 400°F (200°C).
- Lay out one sheet of phyllo pastry at a time. Cut each sheet lengthwise into 4 equal strips.
- Lightly brush each strip with cooking spray.
- Stack 2 strips together. Spoon about 1 tablespoon of the meat mixture onto one end of the stack.
- Fold the bottom left corner over the filling to form a triangle, then continue folding to create a triangle shape.
- Repeat with remaining phyllo and filling.
- Place triangles seam-side down on a baking sheet lined with parchment paper. Lightly brush with cooking spray.
- Bake for 12-15 minutes, or until golden brown and crispy.
- Serve warm with the prepared mango chutney yogurt sauce. Serving size: 1 triangle and 1 1/2 teaspoons sauce.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
6g
Fat
5g
Carbs
2g
