Sausages in shortcrust pastry

Ingredients:

Filling:

• 3 tsp poppy seeds
• 2 tsp dried chopped garlic
• 2 tsp dried chopped onion
• 2 teaspoons sesame seeds

Shortcrust pastry:

• 30 mini sausages or about 10 regular sausages, cut into thirds
• 2 cups flour plus extra for kneading
• 1 teaspoon of sugar
• 1 teaspoon baking powder
• 0.5 tsp baking soda
• Fine salt
• 4 tbsp chilled butter, cut into small cubes
• 0.66 cups (160 ml) whole milk
• 1 lightly beaten egg
• Hot mustard for garnish

Preparation:

1. Preheat oven to 190°C. Combine poppy seeds, garlic, onion, and sesame seeds in a small bowl; set aside.
   
   Combine flour, sugar, baking powder, baking soda, and 0.75 teaspoon salt in a medium bowl. Add butter and knead with your hands until the dough begins to form into small, pea-sized pieces. Make a well in the center and pour in the milk. Using a fork, combine the dry ingredients with the liquid.
2. Once the dough is smooth, gently knead it a few more times on a well-floured surface. Roll the dough out to a thickness of just under 5 mm. Cut out as many 4 x 8 cm rectangles as possible (you should have at least 30 pieces).
   
   Place a mini hot dog on each rectangle and roll it up, overlapping the short edges of the rectangles. Pinch and place seam-side down on a baking sheet, 2 inches apart. Brush each hot dog with egg wash and top with two generous pinches of poppy seed dressing.
3. Bake the hot dogs in the batter in the oven until golden brown, 17-20 minutes. When serving, offer mustard on the side for dipping.
   
   You can add dipping sauce to these sausages in dough.