- 30
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
Preparation
Step 1
1. Combine yogurt and chutney, set aside.
2. Cook meat and onion until browned. Drain.
3. Wipe drippings from skillet, return meat to skillet. Add currants-black pepper.
4. Combine water and cornstarch, add to meat. Cook 2 mins, stirring constantly. Remove from heat; set aside. sauce.
5. Working with 1 phyllo sheet at a time, cut each sheet lengthwise into 4 (3-1/2" wide) strips; spray (cover remaining phyllo to keep it from drying out). Stack 2 strips, and spoon about 1 tb meat onto one end of each stack. Fold left bottom corner over meat, forming a triangle; keep folding back and forth into a triangle to end of strip. Place seam sides down, on a baking sheet; lightly spray.
6. Bake at 400 for 12 mins or until golden. Serve warm with chutney
Notes: These were EXCELLENT! And really very easy - somewhat time-consuming cutting up and rolling up the phyllo, but really very easy.