---------- Recipe via Meal-Master (tm) v8.02
  
       Title: LAMB AND APPLE PIE
  Categories: Lamb, Fruits
       Yield: 8 servings
  
       2 lb Stewing lamb cut into 1-inch
            Cubes
       2 tb Margerine or butter
       2 tb Olive oil
       2 md Onions, sliced
       6 oz Fresh mushrooms, quartered
            (2 cups)
   1 1/2 c  Apple cider
       1 tb Ground coriander
       1 tb Dijon-style mustard
     1/8 ts Pepper
       8 oz Carrots, 1-inch chunks
       2 lg Apples, peeled, cored and
            Sliced
     1/4 c  All-purpose flower
     1/2    17 oz package frozen puff
            Pastry, thawed
       1    Egg
       1 tb Light cream or milk
  
   In a Dutch oven cook lamb, half at a time, in margarine and olive oil till
   brown.  Add the onions, mushrooms, 1 cup of the apple cider, coriander,
   mustard, and pepper.  Simmer, covered for 15 minutes.  Add carrots and
   apples.  Cook for 20 minutes more.
   
   Stir together the flour and remaining apple cier.  Add to the hot mixture.
   cook and stir till thickened and bubbly.  Transfer to a 12x7x2-inch backing
   dish.
   
   Roll pastry to a 12x10-inch rectangle.  Cut two 12x3/4 inch strips.  Place
   each strip on long edges of baking dish.  Combine egg and light cream.
   Brush tops of strips with egg mixture; cut remaining pastry to fit top of
   dish.  Place atop pastry strips; crimp edges.  Brush pastry with egg
   mixture.
   
   Bake in a 400 F oven for 15 minutes.
  
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