Mix the dry ingredients. Cut in lard until mixture resembles coarse meal. Whisk egg and chicken broth. Mix broth and egg into the flour mixture and knead until dough forms. Cover and refridgerate for 30 minutes.
Lighly flour surface and roll out dough to 1/4 inch thick (or to desired thickness). Cut into about 5 circles. Place about 4 shrimp in center and a tablespoon of cojita cheese. Fold dough over to make a filled half circle and use a fork to press the edges together. Refridgerate empanadas for 3 hours.
Fry in 350 degree oil for 6-7 minutes or until golden brown.
Place everything in blender and blend until smooth and transfer to a bowl for serving.
You may bake them in the oven on 350 degrees for about 30 minutes flipping once. Cook until golden brown.