Ingredients:
- 1kg type 00 flour, semolina flour or durum wheat flour
- 400ml warm water with a pinch of salt
- 100g lard or butter
- 1kg ricotta
- 100g self-rising flour
- 200g sugar
- 2 egg yolks
- 2 rind grated lemons
- 50gm sultanas
- vegetable oil
- bitter honey
Method:
- Drain the ricotta and wash the sultanas with lemon juice and pat dry and put aside.
- For the pastry melt the butter or lard in warm water and salt, add flour and work it into a dough. Knead until smooth into a ball.
- Cover with cling film and let it rest in the fridge for 30mins.
- Beat the egg yoghs into the ricotta, add the sugar flour, lemon rind, and the sultanas and mix it gently.
- Take the dough out of the fridge and divide it into four parts.
- Use a pasta-making machine to obtain a strip of pastry about 2mm thick.
- Cut circles out of one pastry strip and at the centre of each circle place about two tablespoons of ricotta filling.
- Cover the disks with the pastry strip, pressing gently to let the air out. Wet the edges and seal them, cut out with a pastry cutter with a curly edge, around each disk.
- Deep-fry each seadas, in abundant hot oil, on both sides until golden. Drain on a paper towel and serve them with a drizzle of warm bitter honey.
