{"id":3859,"date":"2024-04-24T01:27:33","date_gmt":"2024-04-23T17:27:33","guid":{"rendered":"https:\/\/www.marga.org\/foodblog\/?p=3859"},"modified":"2024-05-08T02:01:30","modified_gmt":"2024-05-07T18:01:30","slug":"louisiana-eats-lasyones-meat-pie-restaurant","status":"publish","type":"post","link":"https:\/\/www.marga.org\/foodblog\/2024\/04\/louisiana-eats-lasyones-meat-pie-restaurant\/","title":{"rendered":"Louisiana Eats: Lasyone\u2019s Meat Pie Restaurant"},"content":{"rendered":"\n
A Taste of the South: Notes from a Trip to Louisiana<\/a><\/pre>\n\n\n\n
Natchitoches’ version of empanadas could use a better shell<\/h3>\n\n\n\n
Natchitoches<\/a> (pronounced “Knock-a-dish”) is famous for two things: its myriad of B&B’s<\/a> and its meat pies<\/a>.    These oversized empanadas<\/a> were likely introduced by the Spaniards and were cooked in family kitchens exclusively until 1967 when James Lasyone, a former butcher, opened Lasyone’s Meat Pie Restaurant<\/a><\/strong> and slowly gained regional fame.  Today, many restaurants in Natchitoches and southern Louisiana serve Natchitoches meat pies, and there is an annual festival celebrating them.  Though we weren’t hungry after breakfast, we had to stop by Lasyone’s on our way out of Natchitoches to give them a try.<\/p>\n\n\n\n
\"\"<\/figure>\n\n\n\n
As mentioned, Natchitoches meat pies are just oversized empanadas – perhaps 50% larger than Argentine ones -, fried on peanut oil, rather than baked.  I usually prefer fried empanadas, though I bake them at home to avoid deep frying.  Lasyone’s offers only two kinds of empanadas: a meat pie made with 4 parts beef to 1 part pork and a crawfish  one.  <\/p>\n\n\n
\n
\"\"<\/figure>\n<\/div>\n\n\n
We liked both.  The meat pie<\/strong> ($7) had a very flavorful, tasty filling.  The meat had the texture of knife chopped beef rather than ground, and it didn’t have noticeable chunks of fat.  Mike particularly liked the crawfish pie<\/strong> ($9), which he found rich and flavorful.  

The shell, however, while somewhat flaky, was not chewy enough. It lacked he flexibility of a good fried empanada dough.  Though obviously, as an Argentine, I’m really nitpicking here.  The point is that both were very good empanadas.

I felt, however, that they were too expensive for what they were.  I’m glad we tried them, but I wouldn’t rush to get them again at those prices.

Lasyone’s Meat Pie Restaurant also serves a full menu of Southern breakfast and lunch dishes.  Service was fine, though the waitress expressed surprise we were only ordering the meat pies.  You order at the table and pay on your way out.  The restaurant is very casual, very much like what you’d expect of a little, no-frills breakfast place anywhere in the country.<\/p>\n\n\n\n
Lasyone's Meat Pie Restaurant<\/a><\/strong>
622 Second St.
Natchitoches, LA
(318) 352.3353
M - W: 7am-2pm
Th - Sa: 7am-3pm<\/pre>\n","protected":false},"excerpt":{"rendered":"
A Taste of the South: Notes from a Trip to Louisiana Natchitoches’ version of empanadas could use a better shell Natchitoches (pronounced “Knock-a-dish”) is famous for two things: its myriad of B&B’s and its meat pies. These oversized empanadas were likely introduced by the Spaniards and were cooked in family kitchens exclusively until 1967 when […]<\/p>\n","protected":false},"author":2,"featured_media":3857,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[635,636,600,458,610,632,28],"class_list":["post-3859","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-restaurants","tag-cajun-cuisine","tag-crawfish","tag-eclipse-trip","tag-empanadas","tag-louisiana","tag-natchitoches","tag-reviews","post-preview"],"_links":{"self":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/3859","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/comments?post=3859"}],"version-history":[{"count":0,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/3859\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/media\/3857"}],"wp:attachment":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/media?parent=3859"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/categories?post=3859"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/tags?post=3859"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}