The protagonist of this recipe: Lactose-Free Brigante
Ingredients
4 people- Reground durum wheat semolina 250 g
- Lard 25 g
- Water 110 g
- Salt 1 pinch
- Lactose-free Brigante 250 g
- Lemon peel to taste
- Seed oil for frying to taste
- Wildflower honey to taste
Method
The seadas
Knead the semolina together with lard and salt and add water little by little. Knead it all until you get an elastic and smooth dough.
Wrap the seadas dough in a rag and let it rest.
The stuffing
Cut the Lactose-free Brigante sheep cheese and lemon zest.
Put everything in a small pot and mix until the Brigante cheese has completely melted.
Remove from the stove and let it cool on a marble surface so that the mixture spreads out.
Method
Take the cheese, which in the meantime has solidified and with the help of a pastry ring make some disks.
Roll out the puff pastry of the seadas dough to a thickness of about half a centimetre and cut disks that are a little larger than those made from the cheese.
Place the small disks made from the Brigante and lemon filling in the centre of the dough disks and then seal the edges well with your fingers.
You can trim the edges of your cheese seadas with the help of a small wheel.
Fry the lactose-free seadas, one at a time, in plenty of oil, once golden on both sides, drain and serve sprinkling the surface with wildflower honey.
If you wish, instead of frying them, you can also make your seadas in the oven.
RECIPE BY: Luisa Bayre and her staff
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