Lamb and apple pie Recipe

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Lamb and apple pie

Artist:	_	Yield:	8
Categories:	Apple, Fruits, Lamb & Mutton, Tarts & Pies	Rating:	0
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Ingredients:

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

Procedures:

1	In a dutch oven cook lamb, half at a time, in margarine and olive oil till brown.
2	Add the onions, mushrooms, 1 cup of the apple cider, coriander, mustard, and pepper.
3	Simmer, covered for 15 minutes.
4	Add carrots and apples.
5	Cook for 20 minutes more.
6	Stir together the flour and remaining apple cier.
7	Add to the hot mixture.
8	Cook and stir till thickened and bubbly.
9	Transfer to a 12x7x2-inch backing dish.
10	Roll pastry to a 12x10-inch rectangle.
11	Cut two 12x?inch strips.
12	Place each strip on long edges of baking dish.
13	Combine egg and light cream.
14	Brush tops of strips with egg mixture; cut remaining pastry to fit top of dish.
15	Place atop pastry strips; crimp edges.
16	Brush pastry with egg mixture.
17	Bake in a 400°F oven for 15 minutes