Lasyone's Meat Pies
Voted the "Best Pie of Louisiana" by Food Network
James Lasyone grew up working in the Louisiana cotton fields before becoming a butcher, grinding up meat for Cajun Country’s legendary meat pies. After perfecting his own recipe he went into business with $50, an iron pot, and a burner, and more than 50 years later, Lasyone’s Meat Pies is still going strong.
Nowadays, James’ daughters, Angela and Tina, continue to run the family operation, making classic Cajun meat pies just like their father did and serving them out of their now-legendary restaurant, a must-visit in downtown Natchitoches. Whether filled with classic Creole-seasoned ground beef and pork, Louisiana crawfish, or fresh mushrooms, sun-dried tomatoes, and Asiago (a more recent addition to the lineup), these pies are a true taste of Cajun Country.
