For the stuffing:
Heat the butter in a sauteuse or saucepan (medium size), until it melts.
Add the flour and stir well.
Gradually add the milk, constantly stirring, until you form a homogeneous bechamel cream.
Remove from the fire and leave the cream to cool down a little. Αdd the 2 eggs, paprika, salt, pepper, grated graviera and kasseri cheese, and smoked pork cut in small cubes. Mix all the materials together.
Leave the stuffing to cool down a little.

Assembly
Lay 1 shortcrust pastry sheet on a surface, cut it in the middle vertically; then, on each sheet, cut sidelong strips from the left and the right large side, without touching the center.
Place ¼ of the stuffing in the center and braid the strips criss-cross inwards in order to cover the stuffing.
Repeat the same procedure with the remaining sheets and stuffing.
Place the braids in a baking pan laid with baking paper, smear with the egg, sprinkle with the sesame and bake in a preheated oven at 180°C, for approx. 30 min, until the pastry is baked and turns golden brown.