No. 8 Vol. 4
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April 2016
Pasties Baked With Love To Support Church And Tradition
By Elsie Walker uckets of onions to peel, slice, and dice, bags of potatoes to peel and eye, dough to roll, and what at times seems like a million other things to do, keep those at the Port Morris United Methodist Church busy. That’s the scene at pasties time at the church in Landing. Making and selling pasties (pronounced pass-tees) has been a tradition at the church for well over three decades. During those years, not only have generations of members helped to make them, but also friends. It is a fundraiser that keeps the church’s doors open. The recipe is top secret, but every one of them is baked with love. Pasties are said to be of Cornish origin. A pastry is meat, onions, and potatoes wrapped in a crust. That’s all that can be shared. How-
Trays of pasties fresh out of the oven cool before being wrapped.
ever, while the basic recipe has always been followed, a few things have changed over the years. “We’ve gone from patties to ground round beef and have added a sausage pasty,” said Rosemary Boyer of Landing who coordinates the pasties effort. With pride, Boyer will say they use the best ingredients. She noted that beef pasties sell for $7 each and
sausage for $7.50 each. The next pasties sale is in May with May 8 being the last day to order. Orders are taken at 973-945-1043. The origin of the pasties at the church is debated. While members may dicker over exactly which pastor introduced the church to pasties, they will agree that is was during a time when the church needed a fundraiser to keep it afloat.
However, they may not have imagined that it would carry on for so long, with some jobs being passed down from one generation to another. Landing resident Beverly Highfield said she believes her mom and dad, Emma and William Williver, Sr., did the flour donation and preparation from the beginning. Later, she joined them. continued on page 2