Mushroom & Cheddar Sausage Rolls

15g dried mixed mushrooms, covered in warm water to rehydrate

750g chestnut mushrooms, roughly chopped

25g Wyke unsalted butter

2 tbsp olive oil

1 large onion, finely diced

100g fresh breadcrumbs

150g extra mature Wyke Cheddar, coarsely grated

2 garlic cloves, crushed, or use 1 tsp JUX freeze-dried garlic

2 tsp JUX thyme

2 tsp JUX parsley

1 tsp Dijon mustard

1 tbsp Worcestershire sauce (use vegetarian if needed)

1 tsp Marmite

½ tsp freshly ground black pepper

¾ tsp fine sea salt

1 medium egg, beaten (plus extra for glazing)

2 x 320g sheets all-butter puff pastry

Sesame or poppy seeds (optional)

Salt and pepper