Take the dough out of the fridge about 10 minutes before preparation. Peel and wash the carrots and cut them into diagonal slices. Clean and wash the mangetouts. Cut ham into strips.
Heat butter. Sauté the carrots for about 5 minutes. Add sugar snap peas and ham and cook for 2 minutes. Season with salt and pepper.
Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: level 4). Whisk eggs and milk. Season with salt and pepper. Roll out the puff pastry on the paper and cut into 4 squares.
Cold rinse four ovenproof moulds (each approx. 11 cm Ø), place 1 puff pastry slice (without paper) in each and press down at the edges. Spread the vegetable mixture on top. Pour egg milk over it.
Bake in a hot oven for 20-25 minutes.