There’s something deeply comforting about a homemade pie, the kind that fills the kitchen with warmth, promises a flaky crust, and delivers a filling that’s delightfully rich and savoury. And if there’s a time for pie, it’s the darkest depths of winter when we crave hearty food to warm us from the inside out.

Food writer and recipe developer Emily Gussin captured that feeling beautifully in her mushroom and Stilton pie, a recipe that layers chestnut, oyster, shiitake and porcini mushrooms into a creamy, umami‑packed sauce. But the real twist (the part that makes this pie stand out before you’ve even taken a bite), is the pastry.

Instead of butter, Emily uses Mellow Yellow Cold Pressed Rapeseed Oil to create a crust that’s golden, crisp, and wonderfully crumbly. Technically it creates a beautiful flaky texture. But it’s also a win for flavour and colour – bringing a subtly nutty, golden-hue to the crust.

What makes Emily’s recipe so clever is the balance. The filling is rich, creamy and full of umami depth, but the oil‑based pastry keeps the overall dish from feeling too heavy. It’s comfort food with a lighter touch that’s perfect for cosy evenings, Sunday suppers, or any time you want something that feels special without being fussy.

Why rapeseed oil makes such beautiful pastry

1) A naturally golden finish

The warm, buttery colour of cold pressed rapeseed oil gives pastry a gorgeous golden tone even before it hits the oven. After baking, the crust deepens into a rich, burnished gold (no egg wash required).

2) Crisp, crumbly texture

Oil‑based pastry behaves differently from butter pastry. It’s lighter, more delicate, and has a lovely short, crumbly bite. For a hearty, indulgent filling like mushrooms and Stilton, that contrast works perfectly.

3) A chance to pack in extra nutrients

Because the oil is cold pressed, it retains its natural antioxidants and Omega‑3s. You get a pastry that’s not only delicious but also brings a little nutritional goodness to the table. Find out more about the health benefits of cold pressed rapeseed oil.

4) Foolproof mixing

No rubbing in or worrying about warm hands. You simply pour the oil into the flour and mix. It coats the flour evenly, helping prevent overworking and giving you a reliably tender crust.

If you’ve never tried making pastry with rapeseed oil, Emily’s Mushroom and Stilton pie is the perfect place to start.