In a large mixing bowl, whisk together flour and sea salt. Add cubed butter, rubbing it into the flour until it resembles coarse crumbs.

In a separate bowl, mix chilled water, apple cider vinegar, and egg. Make a well in the flour mixture and incorporate wet ingredients.

Knead the dough gently until pliable, flatten into a rectangle, fold it into thirds like a letter, and refrigerate for at least one hour.

Heat a non-stick pan over medium-high heat. Sauté chopped onion until translucent, about 3-4 minutes.

Add ground chorizo and minced pork to the sautéed onion with paprika, garlic, and cayenne. Cook until meat is browned, then let cool.

Preheat the oven to 375°F (190°C). Roll out chilled dough and cut into pumpkin shapes.

Decorate half of the pumpkin shapes with faces. On each plain piece, layer cheese and cooled filling, then seal with water and top with decorated pieces.

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

Cool slightly on a wire rack before serving warm.