Preheat oven to 400 degrees

Bring the milk to a boil in a large saucepan.

Add the broccoli and carrots and reduce the heat to a simmer. Cover and cook for 3 minutes.

Add the corn and fish and continue to cook for 4 more minutes or until vegetables are fork tender.

Remove the vegetables to a separate bowl. Break the fish into pieces and chop the broccoli into bite size pieces if needed.

Melt the butter in a saucepan over low heat. When it’s melted add the flour and whisk making a roux.

Add the milk a little at a time until mixture is a thick saucy consistency.

Add the sauce to the fish and vegetables and combine.

Pour the mixture into individual ramekins.

Sprinkle work surface with a bit of flour and roll out puff pastry to remove lines (only if necessary).

Cut out 4 individual circles, using a knife, just larger then the top of each ramekin.

Divide the fish mixture between the 4 ramekins and cover with puff pastry sheet.

Brush each puff pastry ramekin with egg wash.

Bake on a cookie sheet for 20 minutes or until pastry is golden.

Serve.