- ½ lb all-purpose flour
- 7 oz Fiore Sardo cheese
- chestnut honey to taste
- 1 tablespoon lard
- lemon and orange zests, grated to taste
- 1 half cup Grappa
- granulated sugar to taste
- extra virgin olive oil to taste
Mix the flour and warm water together on a pastry board and add the clarified pork fat, a little at a time (in home-kitchens in Sardinia, they replace the clarified pork fat with oil exuded by the cheese): knead until the dough is smooth, roll out thinly and cut out 4.8 inches-wide circles.
Place a little filling into the centre of each pastry discs, then cover with another disc, pressing the sides well together and finishing with a pastry cutting wheel. Fry the Seadas in plenty of oil, drain then cover with honey or sugar as preferred.
Eat the Seadas warm.