In a bowl, whisk together the chilled all-purpose flour and sea salt until well combined. Rub in the cubed unsalted butter until the mixture resembles coarse crumbs.

In a separate bowl, mix ¼ cup of chilled water with apple cider vinegar and egg. Make a well in the center of the flour mixture and pour in the wet ingredients. Stir gently, adding more water if necessary to form a workable dough.

Turn the dough onto a floured surface and knead briefly until smooth. Wrap tightly in plastic wrap and refrigerate for at least one hour.

Heat a non-stick pan over medium-high heat. Sauté chopped onion until softened, then incorporate ground chorizo, minced pork, paprika, garlic, cayenne pepper, and salt. Cook for 15-20 minutes.

Allow the filling to cool before assembling your pies.

Preheat your oven to 375°F (190°C) and line a baking tray with parchment paper.

Roll out chilled dough to about 3 mm thick and cut out pumpkin shapes. Create fun faces on half of the shapes.

Assemble the pies by placing cheese and filling on uncut shapes, then topping with cutouts. Seal the edges with water and crimp with a fork.

Brush with egg wash and bake for 20-30 minutes until golden brown.