Pigs in a cheesy blanket

15. December

These are just the perfect party food for any age.
You can youse any kind of coctail sausage, but if you are using uncooked sausage you need to be aware that they are cooked all the way through.

80 cocktail sausages
400g plain white flour
2 teaspoons baking powder
1 teaspoon salt
200g finely grated lactofree semi hard cheese
200ml lactofree milk
1 tablespoon lemon juice or vinegar
1 eggs
3 tablespoons light olive oil or vegetable oil
eggs for brushing

Preheat the oven to 200°C
In a bowl pore in the milk and lemon juice/vinegar, and set aside (it will start clumping a bit, but that is what you want, it is what makes milk into a butter milk substitution) .
In a separate bowl mix flour, baking powder, salt en cheese in a bowl using a fork  not to overwork it.
Add the oil and egg to the milk and whisk all together.
Still using a fork, slowly add the milk mixture to the flour slowly working it together, being care full not to overwork it, you just want it to come together but still be a light dough.
It is okay if the dough is still a bit sticky to the touch, but if it is to sticky add a bit more flour, or if to dry add a bit more milk.
Divide the dough in 2 and on a well floured surface roll out the dough sections one at a time, as thin as possible.
Cut out the dough in 2x3 inch (4x6 cm) sections, and roll up each sausage in a piece of dough and place on a baking tray covered with baking paper.
Whisk up an egg with a bit of milk, and brush the dough and sausages.
Bake for about 15-20 minutes until golden brown. 

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