• Place the Semolina Rimacinata and Lard in a bowl.
• Gradually add the Warm water and mix until a dough forms.
• Knead for 8–10 minutes until smooth and elastic.
• Cover and rest for 30 minutes.
• For the filling, place the Pecorino cheese in a pan over low heat.
• Cook gently, stirring regularly, until melted. Add a splash of water if required.
• Stir through the Lemon zest.
• Spread the mixture onto a lined tray to approximately 5 mm thickness and allow to cool completely.
• Once set, cut into 6 cm rounds.
• Lightly dust the work surface with Semolina Rimacinata.
• Roll the dough to approximately 2 mm thickness.
• Cut out 12 circles approximately 7 cm in diameter.
• Place a round of filling onto half of the pastry circles.
• Top with the remaining pastry circles and press the edges firmly to seal.
• Heat the Vegetable oil in a pan to 180°C.
• Fry the Seadas in batches for 2–3 minutes per side until golden brown.
• Remove with a slotted spoon and drain on kitchen paper.
• Warm the Honey gently.
• Drizzle the Honey over the Seadas and serve immediately.

Chef Notes

• Traditional Seadas are made with young Pecorino cheese for a sweet and savoury contrast.
• Ensure the pastry edges are well sealed to prevent the filling escaping during frying.
• Serve immediately while hot with warm Honey.
• For a more traditional Sardinian finish, use a floral honey such as acacia or wildflower honey.