Mix the mixture, water, oil and salt in a bowl. Refrigerate for at least 40 minutes. Meanwhile, grate the carrots and courgettes and season with a pinch of salt. Leave to rest for about 15 minutes and squeeze them well in your hands. Season with nutmeg and a little extra virgin olive oil. Add the vegetables together with the AltroFood mixture and mix well. Shape into 30 sausages of about 35-40 grams each and blast freeze.
Once hardened, place them on a baking tray lined with lightly greased baking paper, drizzle with a little seed oil and bake at 170°C for about 15 minutes. Remove them from the oven and blast chill. Cut the filo pastry into strips a little less wide than the sausages. Roll each filling into 3 strips of filo pastry, brushing each with seed oil. Place them back on a baking tray lined with baking paper and finish baking at 180°-190°C with the valve open for about 20 minutes. Serve hot.