Easy Air Fryer Chorley Cakes Recipe

Cooking Expert

Backyard Chef

CHORLEY Cakes Traditional LANCASHIRE Affectionately FLY PIE

Whip up a batch of traditional Chorley cakes in no time with this easy air fryer recipe. These delightful pastries feature a flaky crust filled with sweet currants, offering a perfect blend of sweet and savory. Follow this quick, six-step guide to enjoy a taste of Lancashire's beloved treat in just 20 minutes. Perfect for snacks or a unique addition to any meal!

40 MinsTime

MediumSkill

3 PEOPLEServes

Operating Steps

STEP 1
In a large mixing bowl, sift the all-purpose flour and salt together. Cut the shortening and butter into small cubes and add them to the flour. Use your fingertips to rub the fats into the flour until the mixture resembles fine breadcrumbs. Make a well in the center and add the beaten egg, water, apple cider vinegar, and sugar. Mix until it forms a smooth dough. If the dough feels dry, add a little more water, a teaspoon at a time. Wrap the dough in cling film and chill in the refrigerator for at least 30 minutes.
STEP 2
In a separate bowl, mix the currants with the caster sugar and melted butter until well combined.
STEP 3
Spoon a portion of the currant filling onto the center of each rolled-out dough circle. Fold the edges of the dough over the filling and pinch to seal, then flatten gently with a rolling pin to ensure the filling is evenly distributed.
STEP 4
Spoon a portion of the currant filling onto the center of each rolled-out dough circle. Fold the edges of the dough over the filling and pinch to seal, then flatten gently with a rolling pin to ensure the filling is evenly distributed.
STEP 5
Brush each cake with milk or beaten egg white. If desired, sprinkle a little caster sugar on top for extra sweetness. Place the cakes on a parchment-lined air fryer basket, ensuring they do not touch.
STEP 6
Bake in the preheated air fryer at 360°F (180°C) for 15–20 minutes or until golden brown and crisp. Allow the cakes to cool slightly before serving.

Required materials

Current step details

420 gAll Purpose Flour
65mlWater
150gShortening
50gButter / Marg
1 mediumegg
1 tspApple cider vinegar
1 tspsalt
1 tbspsugar

150gcurrants
50gcaster sugar
1 tablespoonunsalted butter, melted

for glazingMilk or beaten egg white
Very OptionalA little extra caster sugar, for sprinkling

Cooking utensils used

HYSapientia 24L 10-in-1 Digital Air Fryer Oven

$199

Related content

HYSapientia 24L 10-in-1 Digital Air Fryer Oven

$199

CHORLEY Cakes Traditional LANCASHIRE Affectionately FLY PIE

40 MinsTime

MediumSkill

3 PEOPLEServes

Operating Steps

01. In a large mixing bowl, sift the all-purpose flour and salt together. Cut the shortening and butter into small cubes and add them to the flour. Use your fingertips to rub the fats into the flour until the mixture resembles fine breadcrumbs. Make a well in the center and add the beaten egg, water, apple cider vinegar, and sugar. Mix until it forms a smooth dough. If the dough feels dry, add a little more water, a teaspoon at a time. Wrap the dough in cling film and chill in the refrigerator for at least 30 minutes.

02. In a separate bowl, mix the currants with the caster sugar and melted butter until well combined.

03. Spoon a portion of the currant filling onto the center of each rolled-out dough circle. Fold the edges of the dough over the filling and pinch to seal, then flatten gently with a rolling pin to ensure the filling is evenly distributed.

04. Spoon a portion of the currant filling onto the center of each rolled-out dough circle. Fold the edges of the dough over the filling and pinch to seal, then flatten gently with a rolling pin to ensure the filling is evenly distributed.

05. Brush each cake with milk or beaten egg white. If desired, sprinkle a little caster sugar on top for extra sweetness. Place the cakes on a parchment-lined air fryer basket, ensuring they do not touch.

06. Bake in the preheated air fryer at 360°F (180°C) for 15–20 minutes or until golden brown and crisp. Allow the cakes to cool slightly before serving.

Required materials

420 g All Purpose Flour

65ml Water

150g Shortening

50g Butter / Marg

1 medium egg

1 tsp Apple cider vinegar

1 tsp salt

1 tbsp sugar

150g currants

50g caster sugar

1 tablespoon unsalted butter, melted

for glazing Milk or beaten egg white

Very Optional A little extra caster sugar, for sprinkling