Seadas

Servings: Makes: 8

Nutritional Information:

Per serving (59g)
Calories 231, Fat 10g, Saturates 2g, Sugars 3.8g, Salt 0.05g


Ingredients

Method

1

In a large bowl, make a dough by combining the flour with the shortening and the water – adding it bit by bit – until it reaches a workable, elastic texture. Knead the dough until you have a smooth ball. Wrap it in cling film and let it rest for at least 30 minutes.

2

Make the ricotta by placing the almonds, yeast, lemon juice, salt and lemon zest in a blender. Add a little of the water the almonds were soaked in (approx. 5 tablespoons) and blitz, continuing to add the almond water a little at a time, until a smooth, thick consistency is achieved. Spoon into a bowl and place in the fridge.

3

Dust a work surface with semolina flour. Roll out the dough to about 2mm thick. Cut out 16 x 9cm-wide circles. Place 1 teaspoon of ricotta over a round of pastry, then top it with a second round of pastry and press the edges with a fork to seal the seada. Repeat with the remaining ricotta and pastry.

4

Fill ¾ of a high-edged deep pan with oil and set over a medium heat. As soon as the oil reaches 180°C, fry the seadas in batches until deeply golden on both sides. Drain with a slotted spoon, transfer to a platter and cover with kitchen paper.

5

To finish, garnish the piping-hot seadas with a dusting of icing sugar, lemon zest and maple syrup. Serve right away.

Reviews

Leave a Reply

Your email address will not be published. Required fields are marked *

If You Enjoyed This, Then You May Also Like...

PlantBased Newsletter

Register for our regular bulletins of all things PlantBased