First prepare the dough: pour the sifted flour into a bowl, add the egg, add the water flush and start kneading.
Add the lard a little at a time.
Once all the ingredients are well mixed, transfer the mixture to a lightly floured pastry board and continue to knead it until a smooth and homogeneous dough is obtained.
Wrap it in cling film and let it sit at room temperature for 30 minutes.
In the meantime, prepare the filling: grate the pecorino cheese in julienne strips, place it in a saucepan with water and let it melt over medium-low heat, stirring constantly.
Finally add the grated lemon rind.
Turn the cheese upside down on the surface covered with parchment paper, roll it out with a spatula and let it firm.
Once cold, cut 12 discs with a pastry cutter of about 8 cm.
Then take the dough and spread it on a lightly floured surface until you get a thin sheet, about 3 mm.
Lay the cheese disks on half of the pastry, spacing them out, and cover with the remaining pastry.
Make the dough stick to the filling with your fingers, so as to eliminate any air bubbles, then make the seadas with a pastry cutter of 10 cm in diameter, preferably with wavy edges.
At this point heat the oil and fry the seadas one at a time, turning them to make them brown evenly.
Then drain and place on absorbent paper.
Finally transfer the seadas onto a serving dish, garnish with honey and serve immediately, still hot.
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