100g unsalted butter
100g ground almonds (serving size will be low FODMAP)
25g icing sugar (if you want a sweeter pastry)
5tbsp cold water
Put the butter and flour into a large mixing bowl. With your hands rub the butter into the flour until it resembles breadcrumbs. Next add the ground almonds and continue to rub the mix together.
(If you want a sweeter pastry add the icing sugar at this stage)
Now add the water and egg, then quickly mix it all together with your hands. Once combined you should be able to shape the dough into a ball. Wrap this ball of dough in cling film and leave in the fridge for a couple of hours.
A quick note here. This gluten free pastry dough will seem much softer and "wetter" than ordinary flour pastry.