For the stuffing, saute in the olive oil the onion, together with the herbs and parsley, for approx. 3-4 min, and stir. Add the garlic and minced meat, and saute for approx. 8 min. Add the tomato, wine, yoghurt, salt and pepper, and simmer for 10 min, until it absorbs all its juices. Leave the stuffing to cool down. Preheat the oven at 180 °C. Take the pastry out of the package and cut it in 32 rectangular pieces. Add 1 tsp stuffing on the center of each sheet and smear the edges with a little beaten egg. Fold and press the edge to seal it better, with a fork. Place the small pies in a baking pan, open a couple of holes with a fork on the surface and smear with the egg. Bake in the over until golden brown, for approx. 25 min.