 Another form of baking is the method known as "en croûte" (French for "in a pastry crust"), which protects the food from direct heat and seals the natural juices inside.Meat, poultry, game, fish or vegetables can be prepared by baking "en croûte".Well-known examples include Beef Wellington, where the beef is encased in pastry before baking; pâté en croûte, where the terrine is encased in pastry before baking; and the Vietnamese variant, a meat-filled pastry called pâté chaud.