Sebadas

Method

Make a soft dough by mixing flour, salt and warm water until smooth, then rest for 30 minutes covered. Grate the pecorino cheese and mix with lemon zest and black pepper. Divide dough into 8 balls and roll each very thin into a circle. Place a generous handful of cheese mixture on one half of each circle, fold in half, then seal the edges firmly by pressing with a fork. Heat oil to 170°C and fry the sebadas until golden brown and puffed, approximately 2-3 minutes per side. Drain on kitchen paper and serve warm drizzled generously with warmed honey.