In a mixing bowl, whisk together 16 oz of chilled all-purpose flour and 1 teaspoon of sea salt until well blended. Cut in 170 g of chilled and cubed unsalted butter using your fingertips or a pastry cutter until the mixture resembles coarse crumbs, about 5-7 minutes.

In a separate bowl, mix ¼ cup of chilled water with 1 teaspoon of apple cider vinegar and 1 egg. Gradually stir this wet mixture into the flour blend until just combined. Add more chilled water, a tablespoon at a time, until the dough is pliable.

Shape the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour.

In a non-stick pan over medium-high heat, add ½ finely chopped onion and sauté until soft and translucent, about 3-4 minutes.

Add 255 g of ground chorizo and 285 g of minced pork, breaking them apart with a spatula. Cook until fully browned, about 8-10 minutes.

Stir in 1 teaspoon paprika, 3 finely chopped garlic cloves, plus cayenne (if using), and season with salt.

Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to about ¼ inch thick.

Using a 4-inch pumpkin-shaped cookie cutter, cut out as many shapes as you can manage, placing them on a parchment-lined baking tray.

Take half of your pumpkin cutouts and create fun faces by cutting out eyes and mouths using smaller cutters.

On the uncut pumpkin shapes, layer 170 g of shredded Oaxaca cheese, then a generous amount of your chorizo filling.

Dampen the edges of the filled pumpkin bases with room temperature water, then press down the top cutouts and crimp the edges with a fork.

Beat 1 egg and brush it over the tops of the pies for a golden-brown finish.

Place the tray in the preheated oven and bake for 20-30 minutes or until the pies are golden brown and puffed.