In a large bowl, whisk together 4 cups of chilled all-purpose flour and 1 teaspoon of sea salt until evenly mixed.

Add the cubed, chilled unsalted butter and rub it into the flour until it resembles coarse crumbs.

In a separate bowl, mix ¼ cup of chilled water, 1 egg, and 1 teaspoon of apple cider vinegar or lemon juice. Create a well in your flour mixture and pour the liquid mixture into it.

Combine using a fork until all the flour is absorbed and there are no dry patches.

Knead the dough on a lightly floured surface just until it comes together. Wrap in plastic wrap and flatten into a rectangle. Chill for at least 1 hour.

Heat a non-stick pan over medium-high heat. Add ½ finely chopped onion and sauté until softened.

Stir in ground chorizo, minced pork, 1 teaspoon of paprika, and garlic. If desired, sprinkle in cayenne pepper, cooking for 15-20 minutes.

Once cooked, transfer the filling to a bowl to cool.

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

Roll out the chilled dough to about 3 mm thick. Cut out pumpkin shapes using a 4-inch cookie cutter.

On half of the pumpkin shapes, carve out spooky faces using a smaller cutter or knife.

On an uncut pumpkin shape, layer shredded Oaxaca and Manchego cheese, then add a spoonful of the cooling chorizo filling.

Moisten the edges with water before placing a face-shaped piece on top. Press down gently to seal and use a fork to crimp the edges.

Brush the tops with egg wash and bake in the preheated oven for 20-30 minutes until golden brown.