Ingredients:

• 1 pack of puff pastry
• 250g pre-cooked barley & lentil mix
• 200g chicken breast fillet
• 200g brown mushrooms
• 2 onions
• 3 sprigs of thyme
• 2 ½ tbsp red wine vinegar
• 100ml Oat Cuisine
• 1 tbsp butter
• 2 tbsp flour
• 300ml J. Kinski Free Range Chicken Bone Broth
• 1 ovenproof pan
• For the vegan version: make sure that the puff pastry is vegan, just leave out the chicken, for the roux just use coconut oil instead of butter, instead of the J. Kinski free-range chicken bone broth just use the J. Kinski mushroom vegetable broth

And so it goes:

• Chop the onions, chicken and mushrooms. Fry the chicken in a pan over medium heat, add the onions and mushrooms.
• While the pan is sizzling, put the butter in a saucepan and heat it until it has melted. Now add the flour and mix the whole thing quickly with a whisk.
• Now add the broth little by little until you get a creamy, thick sauce. Finally add the oat cuisine and season with salt and pepper.
• Deglaze the chicken, mushrooms and onions with the red wine vinegar. Now add the barley and lentils to the pan until they are well mixed with the ingredients. Add a little of the thyme leaves, but reserve two sprigs with leaves.
• Now add the sauce. Mix everything well and let it simmer together briefly. Cover the pan with the puff pastry and fold over the corners.
• Place in the oven at 200 degrees for 10-15 minutes until the puff pastry is already crispy brown.
• Recipe created by Sina @klasseikermachenzeit