Beef Triangles With Chutney Sauce

• 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
• Butter-flavored vegetable cooking spray

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 400u0b0 for 12 minutes or until golden. Serve warm with chutney sauce.

yogurt, mango, ground chuck, onion, currants, salt, ground cumin, ground nutmeg, ground cinnamon, ground red pepper, black pepper, water, cornstarch, phyllo, butter

Taken from www.myrecipes.com/recipe/beef-triangles-with-chutney-sauce (may not work)