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1
Combine the semolina flour and salt in a bowl. Rub in the cold lard with your fingertips until the mixture resembles coarse crumbs. Add the warm water gradually and work the dough until it is smooth, firm and not sticky. Wrap and rest at room temperature for 30 minutes. The dough is ready when it holds a clean impression of a finger without springing back.
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2
Mix the small pieces of fresh sheep's cheese with the finely grated lemon zest. The lemon zest is not optional — it is integral to the flavour of the filling. Set aside.
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3
On a lightly floured surface, roll the rested dough as thin as possible — the finished seadas must be almost flat; thick pastry prevents the cheese from melting fully during frying. Cut into rounds of approximately 12 cm diameter. Place a portion of the cheese-and-zest filling at the centre of half the rounds, leaving a clear border of at least 1.5 cm. Lay a second round over each filled base. Seal the edges firmly with a fork, then crimp again — any breach will allow cheese to escape into the frying fat. This is where the dish lives or dies: a compromised seal means lost filling and a ruined seada.
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4
Place the formed seadas on a tray and rest in the refrigerator for 20 minutes. Cold filling melts more evenly during frying.
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5
Heat the lard in a deep, heavy pan to 175 °C. Verify the temperature with a thermometer or by lowering a small scrap of dough into the fat — it should rise immediately and sizzle steadily without colouring too fast. Too low produces greasy pastry; too high burns the crust before the cheese melts.
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6
Lower the seadas into the hot fat one or two at a time, without crowding. Fry, turning once, until both sides are deep golden and the pastry is visibly puffed — the cheese inside will have melted to a creamy consistency. Lift out with a slotted spoon and drain briefly on absorbent paper.
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7
Transfer the seadas immediately to warm plates while still hot. Drizzle generously with corbezzolo honey. The heat of the pastry allows the honey to flow into every surface texture. Serve at once — the contrast of crisp pastry, molten acid cheese and bitter honey is the dish.