---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Lamb and Apple Pie
 Categories: Lamb, Fruits
      Yield: 8 servings
 
      2 lb Stewing lamb; 1" cubes
      2 tb Butter
      2 tb Olive oil
      2 md Onions; sliced
      2 c  Fresh mushrooms (6 oz);
           - quartered
  1 1/2 c  Apple cider
      1 tb Ground coriander
      1 tb Dijon-style mustard
    1/8 ts Pepper
      8 oz Carrots; 1" chunks
      2 lg Apples; peeled, cored, and
           -sliced
    1/4 c  All-purpose flower
     17 oz Pkg frozen puff pastry *
      1    Egg
      1 tb Light cream or milk
 
  * Thaw half of the package.  Save the other half for another recipe.

  In a Dutch oven cook lamb, half at a time, in butter and olive oil
  until 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 cider.  Add to the hot
  mixture.  Cook and stir until thickened and bubbly.  Transfer to a
  12x7x2" baking dish.
  
  Roll pastry to a 12x10" rectangle.  Cut two 12x3/4" 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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