Begin by choosing the cheese. Seadas, also called sebadas and other local names, depend on the contrast between crisp pastry and a soft, slightly tangy centre.
Recipe at a glance
MakesAbout 8 pastries
Prep45 minutes, plus 30 minutes resting and filling cooling
CookAbout 15 minutes in batches
SkillMedium
Ingredients
- 300 g finely milled durum-wheat semolina
- About 130–150 ml warm water
- 35 g lard
- A pinch of salt
- 350 g very fresh, mild sheep’s-milk cheese suitable for melting, slightly tangy if available
- Finely grated zest of 1 untreated lemon or orange
- Neutral oil suitable for frying, enough for a shallow pan
- Warm honey, to finish
Choose the cheese first
The regional traditional-product description uses fresh, slightly acid sheep’s cheese with citrus zest. A dry, aged grating pecorino will not behave in the same way. Ask a cheesemonger for a fresh cheese that melts into a cohesive filling.
This is a home adaptation. Ingredients and methods vary across Sardinia; using a different fat or cheese changes the result.
Method
- Make the filling. Grate or finely chop the cheese. Warm it gently in a non-stick pan until it forms a cohesive mass, then stir in the zest. Divide into 8 small, flat discs about 6 cm across. Cool before assembling; refrigerate if preparing ahead.
- Make the dough. Mix the semolina, salt and most of the warm water. Work in the lard gradually, kneading until smooth. Add the remaining water only as needed for a pliable dough. Cover and rest for 30 minutes.
- Roll and cut. Roll the dough thinly, around 1–2 mm, and cut 16 rounds about 10 cm wide. Reroll scraps as needed.
- Seal. Place a cooled cheese disc on each of 8 rounds. Cover with the remaining rounds, expel trapped air and press the edges firmly. Keep filling away from the rim.
- Fry. Heat the frying oil to about 170–175°C. Cook in small batches, turning carefully, until the pastry is golden and the centre is hot. Drain briefly on kitchen paper.
- Finish immediately. Spoon warm honey over the hot pastries and serve. Sugar is another traditional finish in some versions.
The technique that matters
Keep the pastry thin and the rim clean. A firm seal protects the centre during frying. If the dough cracks or resists rolling, give it another short covered rest before continuing.
Common mistakes
- Using mature, dry pecorino as the filling: choose a suitable fresh cheese.
- Overfilling or leaving cheese on the edge: the pastry can open in the oil.
- Serving after a long wait: the crisp-soft contrast is best while hot.
Italy by Taste home adaptation, guided by published regional references. Not kitchen-tested for this edition.
Read further
Regione Sardegna traditional-product description, Sebadas, printed page 109