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
ZUBEREITUNG
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.
