Recipe - Lamb And Apple Pie

2 pound Stewing lamb cut into 1inch
Cubes
2 tablespoon Margerine or butter
2 tablespoon Olive oil
2 md Onions, cut or sliced up
6 ounce Fresh mushrooms, quartered
(2 cups)
1 One half cup Apple cider
1 tablespoon Ground coriander
1 tablespoon Dijonstyle mustard
1/8 teaspoon Pepper
8 ounce Carrots, 1inch chunks
2 lg Apples, peeled, cored and
Sliced
One fourth cup Allpurpose flower
One half 17 ounce package frozen puff
Pastry, thawed
1 Egg
1 tablespoon 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 12x7x2inch backing
dish.

Roll pastry to a 12x10inch rectangle. Cut two 12xThree fourths 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini