In a large mixing bowl, combine flour and sea salt. Cut in butter until mixture resembles coarse crumbs.

In another bowl, whisk together water, egg, and vinegar. Create a well in the flour mixture, pour in wet ingredients, and mix until a soft dough forms.

Wrap the dough in plastic wrap and refrigerate for at least 1 hour.

Heat olive oil in a pan over medium-high heat, add onions and sauté until soft.

Add ground chorizo and minced pork, cooking until meat is fully cooked.

Stir in paprika, garlic, and cayenne, season with salt and let cool.

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

Roll out dough to 1/8-inch thickness and cut with pumpkin-shaped cookie cutter.

Layer chorizo filling and cheese on half, moisten edges with water, and seal with cutouts.

Place assembled hand pies on the baking sheet and brush tops with egg wash.

Bake for 20-30 minutes until golden brown and filling is bubbling.

Let cool slightly before serving.