1. Ina pan, melt butter. Add ginger and garlic, fry for 2 minutes. Add onions and saute until pink  and soft. Add green chillies and fry, Add cream style corn, corn kernels and season with salt  and pepper. Cook until it reaches thick (jam) consistency. Take it off the heat and cool  completely. Add coriander leaves and mix.
2. Mix the butter, cumin, salt and pepper, ajwain and all-purpose flour with the fingers until  mixture resembles coarse crumbs. Some may be the size of a pea.
3. Then transfer mixture on work surface, add ice cold water and knead very gently to bring  them together to form a ball (Don’t knead it too much with your palm)Wrap the crust dough  in plastic wrap and refrigerate it for 1 hour.
4. Take the crust dough and roll it on a parchment paper into a 14×14inch square with a  thickness of ¼ inch. 
5. Now cut the pastry of desired shapes around 2.5-3 inches each. Keep these pieces on a tray  and refrigerate it for another hour. 
6. Preheat the oven at 180 degrees centigrade.
7. Take out the pieces, put ¾-1 tsp of the filling in the centre of one piece. Cover it with  another piece. Press the edges gently with a fork so the two pieces get sealed. Arrange each  pie on the baking tray. Prick at the centre from top using a fork. Brush with milk on top and  bake it for 12 to 15 mins or till golden brown.
8. Cool on wire rack Serve.

Enjoy your meal!