In a large mixing bowl, whisk together flour and sea salt. Cut in chilled unsalted butter until mixture resembles coarse crumbs. In another bowl, combine beaten egg, chilled water, and vinegar. Pour into flour mixture and mix gently until dough forms. Wrap in plastic and chill for at least 1 hour.

Heat a skillet over medium heat. Sauté finely chopped onion until translucent, about 5 minutes. Add ground chorizo and minced pork, cooking until browned, approximately 7-10 minutes. Mix in paprika, minced garlic, and cayenne pepper to taste. Remove from heat and let cool.

Preheat oven to 375°F (190°C). Roll out chilled dough on floured surface to about ¼ inch thick. Cut out pumpkin shapes, reserving half for tops. On each base, place a spoonful of filling and a sprinkle of cheeses. Moisten edges, top with cutout, and seal tightly.

Arrange hand pies on baking tray. Brush with egg wash made from beaten egg. Bake for 20-30 minutes until tops are golden brown and flaky. Let cool slightly before serving.

Serve warm with favorite dipping sauces like salsa or sour cream.