Beef Triangles with Chutney Sauce

Ingredients

• 0.1 teaspoon pepper black
• 1 tablespoon cornstarch 
• 0.3 cup currants dried
• 1 pound ground beef 
• 0.3 teaspoon ground cinnamon 
• 0.5 teaspoon ground cumin 
• 0.3 teaspoon nutmeg 
• 0.1 teaspoon ground pepper red
• 0.5 cup yogurt plain low-fat
• 0.5 cup mango chutney 
• 0.5 cup onion chopped
• 15 sheets dough frozen thawed
• 0.5 teaspoon salt 
• 0.5 cup water 

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• oven
• colander

Directions

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.
3. Drain meat mixture in a colander; wipe drippings from skillet with a paper towel.
4. Return meat mixture to skillet.
5. Add currants and next 6 ingredients (currants through black pepper); stir well.
6. Combine water and cornstarch; stir well, and add to the meat mixture. Cook over medium heat 2 minutes, stirring constantly.
7. Remove from heat; set aside.
8. 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.
9. Place triangles, seam sides down, on a baking sheet; lightly coat with cooking spray.
10. Bake at 400 for 12 minutes or until golden.
11. Serve warm with chutney sauce.