In the bowl of a stand mixer fitted with the paddle attachment, beat flour, cold butter, and salt at low speed just until butter is coated with flour, about 30 seconds. With mixer running, add ½ cup (120 grams) cold water in a slow, steady stream just until dough comes together, about 1 minute. (There will still be large pieces of butter.) Cover and refrigerate for 30 minutes.
On a lightly floured surface, roll dough into a 15×9-inch rectangle. Fold dough into thirds, like a letter. Rotate dough 90 degrees, and fold dough into thirds again. Wrap in plastic wrap, and refrigerate for at least 1 hour.
Recipe by Bake from Scratch at https://bakefromscratch.com/mincemeat-braid/