Preheat the oven to 200°C fan-forced or 220°C conventional.
Place the carrot, zucchini and onion in a strainer, and season with salt. Leave to sit for 15 minutes and then wrap in a cloth and squeeze to remove excess liquid.
In a large bowl, mix 1 egg, the grated cheese, tomato sauce and parsley together with a little salt and 4 grates of nutmeg. Mix in the meat and grated vegetables with your hands until well combined.
Lay out the pastry sheets and cut each in half. Beat the other egg and brush one of the long edges of each piece of pastry. Roll the meat mix out into logs about 2cm thick and lay on the other edge of each sheet and roll up. Brush the rolls with egg, sprinkle generously with sesame seeds and cut into bite-sized pieces. Space out on 2 trays lined with baking paper and bake for 20-25 minutes or until puffed and golden.