Sardinian Seadas with Warm Chestnut Honey

⏱ 75 min · Serves 6

Crisp, golden semolina pastry parcels hiding a molten heart of tangy fresh cheese and lemon zest, fried until they blister and then drenched in warm honey. Sardinia's most seductive dessert ar easier to make at home than you'd think.

Per serving: 565 kcal · 19.0g protein · 58.0g carbs · 28.0g fat

Ingredients

• 300g fine semolina flour (semola rimacinata)
• 30g lard or unsalted butter, softened
• pinch of fine salt
• about 150ml warm water
• 350g fresh young pecorino or a mild firm cheese such as young provolone or low-moisture mozzarella, coarsely grated
• finely grated zest of 1 unwaxed lemon
• 1 tsp fine semolina (for the filling)
• 1 litre sunflower oil, for frying
• 150g chestnut honey (or mild wildflower honey)
• icing sugar, to dust (optional)

Method

1. Mix the semolina flour with the salt, rub in the lard or butter, then add the warm water a little at a time, kneading for 8-10 minutes to a smooth, firm, elastic dough. Wrap and rest 30 minutes at room temperature.
2. Meanwhile, put the grated cheese in a small non-stick pan with 2 tbsp water and the extra teaspoon of semolina. Melt gently over low heat, stirring, until stringy and smooth, about 4-5 minutes.
3. Stir in the lemon zest, tip onto a lightly oiled tray and spread to about 5mm thick. Cool until firm, then cut out 12 discs roughly 7cm across (re-press scraps and cut again).
4. Roll the dough as thinly as you can (about 1-2mm) on a lightly floured surface. Cut 12 discs of 10cm.
5. Place a cheese disc in the centre of 6 pastry discs, brush the pastry border with water, top with a second disc and press out all air. Seal firmly and crimp the edge with a fluted cutter or by pinching all round.
6. Heat the oil to 170C in a deep pan. Fry the seadas one or two at a time, spooning hot oil over the tops, for 2-3 minutes until puffed, blistered and deep gold. Turn once.
7. Drain briefly on kitchen paper. Warm the honey in a small pan until runny.
8. Serve immediately, one per person, generously spooned with warm honey and a whisper of icing sugar. They must be eaten hot, while the cheese is molten.