Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Stewing lamb cut into 1-inch 1/8 ts Pepper
Cubes 8 oz Carrots, 1-inch chunks
2 tb Margerine or butter 2 lg Apples, peeled, cored and
2 tb Olive oil Sliced
2 md Onions, sliced 1/4 c All-purpose flower
6 oz Fresh mushrooms, quartered 1/2 17 oz package frozen puff
(2 cups) Pastry, thawed
1 1/2 c Apple cider 1 Egg
1 tb Ground coriander 1 tb Light cream or milk
1 tb Dijon-style mustard

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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