1 kg of fresh Pecorino Sardo cheese (or ricotta cheese)
500 g of durum wheat flour
3 tablespoons of fresh lard
1 tablespoon of water
Orange zest from 2 oranges
Freshly squeezed lemon juice
Knead the flour and the egg, then add the salt dissolved in the water. Slowly work in the lard until it is well amalgamated, then let it all rest in a bowl covered with a cloth. Grate the cheese. Mix it with the grated peels and the lemon juice, continuing until it turns into a thick cream. Now flatten the dough with a rolling pin until it is about 2mm thick. The traditional shape of seadas is a sort of round ravioli that looks like an empanada, with a diameter ranging from 3 to 10 centimeters, so cut your dough accordingly in even numbers of pieces. Put some cheese in the middle of half the pieces, then use the other pieces as covers, making sure to push the edges together well to one another.
A trick of the trade is to use an egg white to lightly wet the upper part of the seadas, so they won’t burst while cooking. This is also the time to warm your honey on a very gentle flame to make it more liquid. Deep-fry the seadas in extra-virgin olive oil until golden. As soon as they are ready remove the excess oil with a paper towel, then brush a nice coating of honey over them. Serve immediately.