To make the seadas started by the dough: in a bowl pour the sifted flour, then add the whole egg , pour flush the warm water and start kneading with your hands (alternatively you can use a planetary). Add little at a time also lard continuing to knead to amalgamate.
When the dough is compact enough, transfer it to a lightly floured pastry board and continue kneading until you get a smooth and elastic dough. Wrap the dough with food foil and let the dough rest for 30 minutes.
Meanwhile, take care of the cheese filling: grate the rind of an untreated lemon and keep aside. Grate the pecorino cheese with a grater with large holes, type julienne and transfer it in a small pan add the water and melt over moderate heat stirring continuously, it will take about 8-10 minutes
When the cheese is melted flavoured with lemon zest and topped on a chopping board, roll it out with a spatula and let it firm, then with a round cup-maker of about 9 cm in diameter made 12 discs. Take back the dough and roll out the dough by hand or with the help of the machine, pull the dough until you get a sheet 3 mm thick
Lay the cheese discs well spaced between them on the pastry and cover with another pastry sheet. Stick the dough around the filling by pressing with your fingers to remove any air bubbles, as you do for ravioli. With a coppapasta with wavy edges with a diameter of 10.5 cm cut the individual seadas and eliminate the waste paste
Now you can proceed with the cooking: in a pan heated the oil of seeds and when it has reached 170° immerse the seadas one at a time, cook for a couple of minutes, Then drain them with a skimming ladle and place them on a tray covered with absorbent paper to dry the excess oil. Alternatively you can bake the seadas in a static oven preheated to 180° for minutes, but the result will be less fragrant than the traditional frying.
Transfer the seadas on a serving plate, garnish them with honey when they are still warm and served immediately