In a large mixing bowl, combine the chilled all-purpose flour and sea salt. Rub in the cubed unsalted butter using your fingertips until the mixture resembles coarse crumbs, about 5 minutes. Gradually add chilled water and apple cider vinegar, mixing until a soft dough forms. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.

In a skillet over medium heat, sauté the finely chopped onion until soft, about 5 minutes. Add the ground chorizo and minced pork, cooking for 15-20 minutes until browned and fully cooked. Stir in paprika, minced garlic, and optional cayenne pepper. Remove from heat and let cool.

Preheat your oven to 375°F (190°C). Lightly flour your countertop and roll out the dough to about 1/8-inch thickness using a rolling pin. Use pumpkin-shaped cookie cutters to cut out pieces for the hand pies.

Layer a spoonful of the chorizo filling and a sprinkle of Oaxaca and Manchego cheese on a few of the uncut dough shapes. Place another cut-out shape on top, seal edges with room temperature water, and crimp with a fork.

Transfer the assembled hand pies onto baking sheets lined with parchment paper. Brush each pie with beaten egg. Bake for 20-30 minutes or until golden brown.

Let cool for a few minutes on a wire rack before serving warm with dips.