Pate en croute, Beaune, Burgundy, France - stock photo

In French cuisine Pate en croute is baked with the insertion of ""chimneys"" on top: small tubes or funnels that allow steam to escape, thus keeping the pastry crust from turning damp or soggy. Baked pate en croute usually develops an air bubble under the crust top as the meat mixture shrinks during baking; this is traditionally dealt with by infusing semi-liquid aspic in the hollow space before chilling.