Gluten-free Seadas

Instructions

• 1 Start preparing the gluten-free seadas with the filling. Grate the cheese, place it in a pan with 50 ml of water, and melt it over low heat, stirring occasionally to prevent it from sticking.
• 2 Once completely melted, pour it into a bowl, add the grated zest of 1 lemon or, if you prefer, an orange, stir well to combine, and let cool. Once cooled, take portions and flatten them into discs about 6 cm in diameter.
• 3 Meanwhile, prepare the dough with the gluten-free flour. Place it in a bowl with 4 g of salt and the lard and begin kneading, gradually adding the water. Knead the dough until smooth and compact, then cover with plastic wrap and let it rest for about 20 minutes.
• 4 Once it's rested, roll out the dough on a pastry board until it's about 1/2 cm thick and cut out 10 cm diameter discs. Place a cheese disc in the center of each disc, brush the edges with egg white, and top with a second disc.
• 5 Press the edges of the gluten-free seadas firmly with a fork to prevent them from opening during cooking. Heat a pan with plenty of frying oil and, when hot, drop the sweets in. Once they're golden brown, drain them and toss them in honey. We recommend using a less sweet type, such as strawberry tree or chestnut honey.