Beef Triangles With Chutney Sauce Recipes

BEEF TRIANGLES & CHUTNEY DIP

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; crumble meat; drain. Stir in currants and seasonings. Combine cornstarch and water until smooth; gradually stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat., Place 1 sheet of phyllo dough on a work surface with a short end facing you; spray sheet with butter-flavored spray. Place another sheet of phyllo on top and spritz with spray. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Cut the 2 layered sheets into four 14x2-1/4-in. strips., Place a rounded teaspoon of filling on lower corner of each strip. Fold dough over filling, forming a triangle. Fold triangle up, then fold triangle over, forming another triangle. Continue folding, like a flag, until you come to the end of the strip. Spritz end of dough with spray and press onto triangle to seal. Turn triangle and spritz top with spray. Repeat with remaining phyllo and filling., Place triangles on baking sheets coated with cooking spray. Bake at 400° until golden brown, 8-10 minutes. Combine yogurt and chutney. Serve with warm appetizers.

BEEF TRIANGLES WITH CHUTNEY SAUCE

Steps:

• Combine yogurt and mango chutney in a bowl; stir well, and set chutney sauce aside. 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. (What I did: I stacked 2 sheets of phyllo at a time. I sprayed the top sheet with cooking spray. Using a pizza cutter, I cut the stack into 4 even pieces. I then put the 1 T. of meat mixture at the end of each stack and then rolled each triangle up. Once you get going, these come together pretty quickly. I froze them and increased the cooking time.) 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. CALORIES 82 (33% from fat); FAT 3g (satfat 1g, monofat 1.1g, polyfat 0.6g); PROTEIN 3.8g; CARBOHYDRATE 9.9g; FIBER 0.1g; CHOLESTEROL 9mg; IRON 0.7mg; SODIUM 106mg; CALCIUM 13mg;

DEVILED COCKTAIL SAUSAGES WITH CHUTNEY AND LIME DIPPING SAUCE

Steps:

• Make sauce:
• Combine chutney, lime juice and peel in processor; blend until almost smooth. Transfer to bowl. Whisk in mayonnaise. Season with salt and pepper.
• Make sausages:
• Preheat oven to 425°F. Place sausages in 8 x 8 x 2-inch glass baking dish. Mix brown sugar, ketchup, Worcestershire sauce, mustard and hot pepper sauce in small bowl to blend. Pour over sausages and toss to coat. (Sauce and sausages can be prepared 1 day ahead. Cover separately and refrigerate.)
• Bake sausages until heated through and brown in spots, turning occasionally, about 25 minutes.
• Transfer sausages to platter. Place toothpick in each. Place chutney dipping sauce alongside and serve.

BEEF TRIANGLES WITH CHUTNEY SAUCE

Steps:

• Combine yogurt and mango chutney in a bowl; stir well, and set chutney sauce aside.
• 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.
• Serving size: 1 triangle and 1 1/2 teaspoons sauce.

BEEF TRIANGLES WITH CHUTNEY SAUCE (COOKING LIGHT)

Steps:

• Combine yogurt and mango chutney in a bowl; stir well, and set chutney sauce aside.
• 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.

SPICED BEEF ON PITA TRIANGLES WITH FRESH MANGO SALSA

Steps:

• Heat oven to 325 degrees. Place pita triangles on oven rack set in the middle position. Bake until golden brown, 10 minutes. (Store in an airtight tin for up to a week.)
• Mix cumin, ginger, cinnamon and cloves in a small bowl. Leave 1/4 teaspoon of the spice mix in the bowl and sprinkle the remaining spices over beef; mix to combine.
• Heat a large (12-inch) skillet over medium-high heat. Add meat and all but 1/3 cup of the onion; saute seasoning with salt and pepper and stirring frequently to break meat into a finely ground texture. Stir until meat is fully cooked and all liquid has evaporated from the pan, about 9 minutes. Stir in 1/2 cup of chutney; cook to blend flavors, about 1 minute longer. (Can be refrigerated in a covered container up to 5 days.)
• When ready to serve, rewarm beef and make the salsa: Stir together the mango, cilantro, and remaining chutney, onion and spice mix. Spoon a portion of meat on each pita triangle, top with salsa and serve. Or set out meat, pita chips and salsa and let guests make their own.