Why you should never knead a Pastry Dough
Kneading or over handling Pastry dough will activate the development of gluten which will in turn toughen the pastry.
Your pastry will shrink when baking and the end product will be chewy.
This is one reason why you should avoid using a stand mixer when working with pastry doughs
Using a fold-in or mix-in technique will create a wonderfully flaky texture for your pastries.