Cook meat in one piece in boiling salted water with a stalk of celery. Cook rice separately also in salted water.
Meanwhile, prepare the dough. Mix all the ingredients and add water to prepare fine soft dough.
Cut meat into smaller pieces. Dice onion and sauté in butter until transparent, and then add meat, rice, parsley and Vegeta. Stir well, remove from heat, add yoghurt and gently stir.
Divide the pastry in two parts (one larger than the other). Flatten the larger piece of dough and place in greased baking tin (size 36×22 cm). The dough should not pass over the sides of the baking tin.
Arrange stuffing evenly over the dough and then flatten remaining dough and cover the stuffing. Smear with beaten egg.
Cut the dough in a few places and bake in preheated oven at 200°C for about one hour.
Serve meat pie with yoghurt or sour milk.
For a more aromatic flavour add a teaspoon of chopped mint or basil leaf.