In a large bowl, make a dough by combining the flour with the lard and the water – add it bit by bit – until it reaches a workable, elastic texture. Knead the dough until you have a smooth ball. Wrap it in cling film and let it rest for at least 30 minutes

Make the filling by melting the cheese in a small saucepan set over a low heat. (Add a tablespoon of water if you see that the cheese has a hard time melting.) Once melted, stir in the lemon zest, then pour it out onto a large chopping board or a baking tray lined with parchment. Spread it out to about ½ cm thick using a spatula; leave it to cool and set completely, then cut out 12 circles using a 6cm cookie or round pasta cutter (or, alternatively, a cup of the same size)

Dust a working surface with semolina flour. Roll out the dough to about 2mm thickness. Cut out 24 7cm wide circles. Place a round of cheese over a round of pastry, then top it with a second round of pastry and press the edges to seal the seada. (You can use a fork, too.) Repeat with the remaining cheese and pastry

Fill ¾ of a high-edged skillet with oil and set over a medium heat. As soon as the oil reaches 180°C, fry the seadas in batches until deeply golden on both sides. Drain with a slotted spoon and transfer to a platter cover with kitchen paper

Drizzle the piping-hot seadas with warm honey and serve right away