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1. Sift the flour into a large bowl and add the water. Mix together until it combines and forms a smooth, elastic dough. Now add the room temp lard and knead with your hands until fully combined. With cling film, cover the bowl loosely and leave the dough to rest for 30 mins.
2. Grate the cheese and add to a small saucepan along with a tablespoon of water. Gently heat until melted and stir in the zest of one lemon. Mix well until the zest is evenly distributed, then pour onto a baking tray lined with baking parchment. Lay another piece of baking parchment on top and flatten out with a rolling pin to a depth of about 4mm. Leave to cool for a couple of mins before transferring to the fridge to set completely.
3. Once set, use a 6cm pastry cutter (or an up-turned mug of a similar size) to cut discs of the lemony cheese.
4. With the dough now well-rested, dust your work surface with a little semolina and use a rolling pin to roll the dough to about 2mm thickness (the thinner the better as it results in a puffier/crispier pastry). Now use a 7cm pastry cutter to cut the dough into discs. You’re aiming for twice as many discs of pastry as you have discs of cheese.
5. Seadas assemble… Lay a disc of pastry flat and place a disc of cheese in the middle of it. Top with a second disc of pastry and pinch the edges together until both edges combine to become the thickness of one piece of dough, basically like you’re making ravioli. Alternatively, use a fork to crimp the edges.
6. In a heavy-bottomed saucepan, heat 5cm of vegetable oil until it reaches 180°c. No thermometer? Head here for a handy guide on how to tell when your oil is ready for frying.
7. Working in batches, carefully lower 2-3 seadas at a time into the hot oil. Fry for a minute or so, then use a slotted spoon or spider to turn over (again v carefully) and fry for another minute.
8. Once beautifully golden-brown on each side, carefully remove the seadas and allow them to rest for a minute on some kitchen paper. Dust with icing sugar, drizzle with honey, then squeeze over some lemon juice. Bite in and gobble down.
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