Warm the milk in the microwave or a bowl of hot water until just past lukewarm. 

Combine warm milk, yeast, sugar, and a pinch of the flour in a large bowl. Mix well and let sit for 30 min.

Sift in flour, add salt and oil and stir with a spoon until it forms a sticky, shaggy mass.

Knead with clean hands in the bowl for about 5 minutes, or until the dough becomes smooth and elastic. 

Remove the dough ball and grease the bowl with a touch of oil.

Put the dough back in and cover with plastic wrap or damp towel. Leave somewhere warm for 30-40 min.

Melt the butter in a pan over medium heat. Add the onions and garlic and cook, stirring often, until translucent, about 15 minutes. Remove from the heat and let cool. 

In a medium bowl, add chopped pike, the cooled onion and garlic mix, herbs, salt, and pepper. 

Set aside. 

Preheat oven to 350°F (177°C, gas mark 4).

Gently punch down dough in bowl, then turn it out onto a lightly floured surface. 

Cut the dough into 8 even pieces, then roll each into a ball. 

Using a tortilla press or rolling pin, roll out each ball into a 6-8” diameter circle. 

Split the filling 8 ways, spooning it into the middle of each circle. Nestle a piece of liver (if using) into each mound.

Pull up the sides to form a boat shape, pinching the edges of the circle together, but leaving a hole in the middle. Make sure the edges are sealed well.

Put the 8 pies on a sheet pan with foil or liner and cover with a towel. Leave to sit for 10 minutes.

Beat the egg and the 2 tablespoons of milk in a bowl. Use a pastry brush to brush the egg wash over the surface each pie.

Put in oven for 20-30 minutes, or until golden. Once out of the oven, place a little piece of butter into each hole. Let cool just long enough to handle, then serve. Enjoy!