Prep: 30 min. Sauté: 15 min. Air Fry: 10 min./batch
Makes
28 appetizers (1 cup sauce)
Ingredients
1/2 pound ground beef
1/2 small onion, finely chopped
3 tablespoons dried currants
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Dash cayenne pepper
1/8 teaspoon pepper
2 teaspoons cornstarch
1/4 cup water
14 sheets phyllo dough (14×9 in.)
1/4 cup butter, melted
SPICY MANGO SAUCE:
3/4 cup plain yogurt
1/2 cup chopped peeled mango
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 teaspoon dried currants
Directions
Press saute function on a large multi-cooker; select beef setting. Cook beef and onion until meat is no longer pink, breaking 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 for 2 minutes or until thickened. Press cancel; remove inner pot from the heat.
Place 1 sheet of phyllo dough on a work surface with a short end facing you; brush with melted butter. Place another sheet of phyllo on top and brush with butter. (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.
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. Brush end of dough with butter; press onto triangle to seal. Turn triangle and brush top with butter. Repeat with remaining phyllo and filling. Wipe inner pot clean.
Place wire rack into inner pot. Arrange triangles in a single layer on rack. Cover with air frying lid. Press air fry function; select bake setting. Press timer; set to 5 minutes. Start.
Turn triangles over and air-fry an additional 2 minutes or until lightly browned. Repeat with remaining triangles.
For sauce, in a food processor or blender, combine yogurt, mango, salt, cumin and cayenne. Pulse until mango is slightly broken down. Stir in currants. Serve with warm appetizers.
