Diva Tasting: Beef Turnovers and Sauce…

Beef Turnovers and Sauce


1 pound ground beef

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 (14×9 inches)

Butter-flavored cooking spray

1/2 cup plain Greek yogurt

1/2 cup chutney


In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, 5-7 minutes, breaking up beef into crumbles; drain. Stir in currants and seasonings. Combine cornstarch and water until smooth; gradually stir into beef mixture. Bring to a boil; cook and stir until thickened, 2 minutes. 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 14×2-1/4-in. strips. Preheat oven to 400°. 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 until golden brown, 8-10 minutes. Combine yogurt and chutney. Serve with warm appetizers. 56 Appetizers


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