Fried cheese pastries (sebadas)

Also known as seadas, these Sardinian deep-fried pastries are filled with fresh pecorino and drizzled with honey. They were originally eaten by shepherds as a main course and a way of using up their abundance of sheep’s-milk cheese. Sardinia has a long history of honey production, with many producers still using traditional cork beehives. Honey varieties include chestnut, asphodel and thistle, but corbezzolo, a bittersweet variety native to Sardinia, is traditionally used for this dish. As it is difficult to find in Australia, we've used chestnut honey instead.