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.
Remove from the fire and add 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 the first pastry sheet and 1/2 of the second sheet on a surface and cut 5 disks, a little larger than the individual tart pans.
Then, lay the discs on the individual tart pans, slightly smeared with melted butter, covering the bottom and sides.
Fill the tart pans with the stuffing and leave them aside.
Cut the remaining pastry sheet in vertical 1 cm strips and then cut them in half.
Cover the surface of the tart pans with the strips, forming a grid.
Cut any excess sheet, smear with the egg and bake in a preheated oven at 180°C, approx. for 25 - 35 min, until the pastry is baked and turns golden brown.