Large Cajun Mushroom Pies

These large vegetarian pies start with a flaky house-made crust, and they’re filled with a blend of fresh mushrooms, sun-dried tomatoes, Asiago cheese, and special seasonings.

James Lasyone grew up working in the Louisiana cotton fields before becoming a butcher. After perfecting his classic Cajun meat pie recipe in 1967 he went into business with $50, an iron pot, and a burner, and nowadays Lasyone’s Meat Pies is a downtown Natchitoches institution, run by James’ daughters, Angela and Tina.