Shouldn't be a problem as it's only mixing plain flour and eggs (ratio 100g/1) and a little salt. You do have to knead it though until it gets 'stretchy' which is 10-15 minutes, cover with cling film then into a fridge for at least 30 minutes.
The problem I find with making pastry here is that the 'shortening' (butter/margarine/lard) quickly becomes too soft which makes it difficult to make a breadcrumb like mix.