Pastry Dough for Turnovers

I had a terrible time trying to reproduce this rich, soft pastry dough with its unusual whorled pattern. At last I called the home of my first Oaxacan culinary mentor, María Concepción Portillo de Carballido, only to discover that she had just passed away, But luckily I was able to talk to her daughter, Lolis, who steered me in the right direction Nina Gannon helped fine-tune the proportions for U.S. kitchens.