Make a dough by combining the flour and salt with cold water, bit by bit, until you have a silky, elastic consistency.
Add the Crisco, or butter, and knead until well incorporated; let the dough rest about 30 minutes, covered.
In the meantime, melt the cheese, in a small saucepan, over gentle heat; if you find that the cheese is separating when it melts, add a tablespoon of flour to bring it back together.
When melted, stir in the lemon zest.
Pour onto a baking sheet lined with baking paper; gently spread out with a soft spatula to form an even layer of cheese; about a third of an inch thick; let cool.
Cut out 12 rounds with a cookie cutter; about 3-inches wide.
Roll out the prepared dough to about 1/8-inch thickness and cut out 24 rounds with a pastry cutter; follow the circumference of a small bowl or Tupperware container, anything that is round and is roughly 4 – 5 inches wide.
Place one round of cheese in the center of one round of dough, top with another round of dough and press the edges well with fingers or with the tines of a fork; if you go with fingers, you can also straighten the edges with a frilled pastry cutter for a traditional look.
Fill a wide pan with olive oil until it reaches a depth of one inch.
When hot, fry the seadas until golden on both sides; instead of flipping, spoon the hot oil over the top until golden brown.
Remove from pan and place on paper towels until they are all ready; keep warm.
Gently warm the honey until liquid; pour over the seadas.
These are best consumed freshly made, and piping hot, while the cheese is still oozing.
