Pate en Croute is nothing more than a pate baked in a crust, but it looks fabulous! The first trick is to find a mold - after that, the rest is easy.
All you do is line the mold with pastry and then bake the pate. The melted fat stays inside, topped up with aspic. You can make this with the Pate de Campagne but I think the pastry treatment deserves a finer pate like the one below.