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 12×10-inch rectangle. Cut two 12×3/4 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.