Seadas

• Ingredients
• 2 1/2 cups 00 flour or unbleached all-purpose flour
• 1/2 cup plus 2 tbsp water
• 3 1/2 tbsp unsalted butter, softened
• salt
• 3 1/2 scamorza or mozzarella cheese, roughly grated
• 3 1/2 oz primo sale or other young, sharp sheep's milk cheese, roughly grated
• 1 large egg white, lightly beaten
• lard or vegetable oil for frying
• bitter honey

1. In a large bowl, combine flour, water, butter and pinch salt; transfer mixture to a well-floured work surface and knead into a smooth dough. Return dough to bowl, cover with a clean dishtowel and let rest for 30 minutes. Meanwhile, mix together scamorza and primo sale cheeses.
2. Transfer dough to a lightly flowered work surface and roll into a thin sheet. Cut out 20 discs, about 3 1/2 inches in diameter. Divide the cheese mixture evenly among the center of 10 of the discs and brush borders with egg white. Top with remaining 10 discs, pressing the edges together to seal.
3. In a high-sided skillet, melt enough lard over high heat (or pour in enough oil, if using) to come 1 inch up the sides of the pan. Attach a deep-fry thermometer and heat lard to 335-340 degrees (if using oil, heat 365-370 degrees). Fry seadas in batches, turning occasionally with a slotted spoon, until golden brown on both sides, about 4 minutes. Using a slotted spoon, transfer to paper towels to drain. Drizzle with honey and serve warm.
4. Buon appetito!

ingredients, flour, water, unsalted butter, salt, mozzarella cheese, primo sale, egg white, lard, bitter

Taken from www.epicurious.com/recipes/member/views/seadas-1261827 (may not work)