Instructions

1. Mix the two flours together with the salt and sugar. Add the lard and mix with your hands until mixed in. It should look like small peas. Don’t over mix.
2. Add cold water, up to a cup, just until the dough comes together.
3. Wrap it in saran wrap and place in refridgerator for about an hour.
4. Grate the cheese and mix it with about 2 tablespoons of honey if desired.
5. Roll out the dough until it is about 1/4 inch thick (do this in batches, keeping the rest of the dough cold). Cut into small disks using a 2 1/2 inch cutter.
6. Place about a teaspoon of cheese in the center of half the disks. Wet the edges with a bit of water, then place another disk on top, pressing down the edges with your fingers. Using a fork to press the edges, making sure not to pierce the seadas with the tines.
7. To fry: bring a pan with at least 3 inches of peanut oil or lard to high heat. When hot (you can test with a bit of dough) slip in the seadas. Fry until golden on the outside, turning at least once.
8. Remove with a slotted spoon and blot on paper towels. You can eat as is (since there is honey inside already) but even better to place it on a plate and drizzle with honey.