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Beef Triangles & Chutney Dip

 Beef Triangles & Chutney Dip
When I brought these crisp, golden-brown triangles to a friend's housewarming party, they were gone in minutes. The spices in the beef make them unusual and delicious.
56 ServingsPrep: 45 min. Bake: 10 min./batch


  • 1 pound ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 1 small onion, finely chopped
  • 1/3 cup dried currants
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon pepper
  • 1 tablespoon cornstarch
  • 1/2 cup water
  • 28 sheets phyllo dough (14 inches x 9 inches)
  • Butter-flavored cooking spray
  • 1/2 cup plain yogurt
  • 1/2 cup chutney


  • In a large skillet, cook beef and onion over medium heat until meat
  • is no longer pink; 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 one sheet of phyllo dough on a work surface with a short end
  • facing you; spray sheet with butter-flavored spray. Place another

2 of 2

Beef Triangles & Chutney Dip (continued)

Directions (continued)

  • sheet of phyllo on top and spritz with spray. (Keep remaining phyllo
  • covered with plastic wrap to prevent it from drying out.) Cut the
  • two layered sheets into four 14-in. x 2-1/4-in. strips.
  • Place a rounded teaspoonful 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° for 8-10 minutes or until golden brown. Combine yogurt and
  • chutney. Serve with warm appetizers. Yield: 56 appetizers (1 cup
  • sauce).
Nutritional Facts: 1 appetizer with about 3/4 teaspoon sauce equals 41 calories, 1 g fat (trace saturated fat), 4 mg cholesterol, 51 mg sodium, 5 g carbohydrate, trace fiber, 2 g protein.