Seadas
- Dessert
- Medium
- Makes 12
- 30 minutes
PT30M
This seadas recipe is true to Sardinian tradition, which sees a few simple ingredients turned into something delicious. The sweet little pastries are filled with pecorino and lemon zest before being deep-fried and drizzled with honey. Make sure you use the best ingredients you can get your hands on.
Ingredients
For the pastry
- 250g of semolina flour, plus extra for dusting
- 35g of lard, at room temperature (or use olive oil if preferred)
- 125ml of warm water, or as needed
For the filling
- 250g of young Pecorino cheese , shredded
- 1 unwaxed lemon , zested
To serve
- sunflower oil, or olive oil, for frying
- honey, for drizzling (warmed)
Equipment
- 7cm round cutter
Method
1
In a large bowl, make a dough by combining the flour with the lard and the water – add it bit by bit – until it reaches a workable, elastic texture. Knead the dough until you have a smooth ball. Wrap it in cling film and let it rest for at least 30 minutes
2
Make the filling by melting the cheese in a small saucepan set over a low heat. (Add a tablespoon of water if you see that the cheese has a hard time melting.) Once melted, stir in the lemon zest, then pour it out onto a large chopping board or a baking tray lined with parchment. Spread it out to about ½ cm thick using a spatula; leave it to cool and set completely, then cut out 12 circles using a 6cm cookie or round pasta cutter (or, alternatively, a cup of the same size)
3
Dust a working surface with semolina flour. Roll out the dough to about 2mm thickness. Cut out 24 7cm wide circles. Place a round of cheese over a round of pastry, then top it with a second round of pastry and press the edges to seal the seada. (You can use a fork, too.) Repeat with the remaining cheese and pastry
4
Fill ¾ of a high-edged skillet with oil and set over a medium heat. As soon as the oil reaches 180°C, fry the seadas in batches until deeply golden on both sides. Drain with a slotted spoon and transfer to a platter cover with kitchen paper
5
Drizzle the piping-hot seadas with warm honey and serve right away
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