Preheat oven to 400F.

Saute the mushrooms and onion in butter until soft, seasoning with the herbs, salt and black pepper.

Deglaze the pan with brandy and set aside to cool down.

Unroll the puff pastry on a baking sheet and light roll over the creases with a rolling pin.

Cut the pastry into six sections with a butter knife.

Divide the filling among the squares and top each with a tablespoon of the cheese,keeping the toppings away from the edges.

Wet the edges with cold water and fold the pastry over to form a triangular pocket, pressing edges closed.

Brush tops of turnovers with egg white, cut a few vent holes and sprinkle lightly with grated nutmeg.

Bake for 25 minutes or until golden. Serve warm.