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.