Beef Triangles with Apple/Cranberry Chutney

Beef Triangles with Apple/Cranberry Chutney

You're invited to a party and you are told to bring an appetizer. AND - everyone at the party is super health conscious so please make it light! You are basically left with a vegetable tray or these delicious beef filled phyllo triangles served with a creamy chutney and yogurt sauce. I know what I'm bringing! Everything in this recipe can be made in advance. The triangles can be easily frozen and need only minutes to bake. Keep them on hand for unexpected company and you'll really impress them. This original recipe calls for a jar of mango chutney but I decided to try making an apple cranberry chutney instead. It's so easy to make and the leftovers will be dressing my baked chicken tonight! Lastly, it's a 'high' on the health meter.

origin - Cooking Light
difficulty - medium *phyllo dough can be slightly temperamental
health meter - high

1/2 cup plain low-fat yogurt
1/2 cup mango chutney *I used apple cranberry chutney - recipe follows
1 pound ground chuck
1/2 cup chopped onion
1/3 cup dried currants
1/2 teaspoon salt
1/2 teaspoon ground cumin *I doubled all spices
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 *I recommend using beef broth instead
1 tablespoon cornstarch
15 sheets frozen phyllo dough, thawed
Butter-flavored vegetable cooking spray

Combine yogurt and mango chutney in a bowl; stir well, and set chutney sauce aside. I used an immersion blender to create a smoother sauce which is easier to serve if people are standing up!

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.