Lamb & Lentil Phyllo Triangles

Directions

1. In a large, heavy skillet, heat canola oil over medium high heat, and cook lamb, breaking meat up with a spoon, until no longer pink. Add jalapeño pepper, garlic, and ginger, and cook for another minute. Stir in lentils, green onions, garam masala, cumin, salt, and fresh cilantro, and stir until well combined and heated through. Transfer to a bowl and set aside. Preheat oven to 375°F (190°C).
2. Take two sheets of phyllo and stack them on a clean work surface; cover the rest with a tea towel so it does not dry out. Fold back half of top sheet, brush sheet underneath lightly with butter, then fold the top sheet back down. Repeat on other side.
3. Cut sheet in half lengthwise and then again lengthwise into quarters so you have four long strips. Place a spoonful of filling at one end of each strip and fold corner over it diagonally, creating a triangle. Continue folding strip (as if you were folding a flag), maintaining a triangle shape.
4. Repeat with remaining phyllo and filling, placing packets seam-side down on a baking sheet. (They can be prepared up to this point and frozen in a single layer on a baking sheet.) Brush tops of triangles with butter or oil and bake for about 20 minutes, or until golden.
5. Serve warm, with fruit chutney.