Pastry Dough for Turnovers from The Food and Life of Oaxaca: Traditional Recipes from Mexico′s Heart
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...
Ingredients
- ¾ cup plus 2 tablespoons vegetable shortening
- 3½ cups unbleached all-purpose flour, or as needed
- ¼ teaspoon salt
- ½ to ¾ cup ice water, or as needed
- 7 large egg yolks
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