In a small saucepan, heat apricots and raisins in water until boiling. Lower heat, cover and bring to a simmer until fruit is fork tender. This will take about 5 minutes. Drain fruit. Squash fruit with a fork until nearly smooth. Mix in 1/4 cup sugar, cinnamon, and nutmeg.
Lightly flour a flat surface and roll out half the Empanada Pastry (see instructions below). It should be about 1/8 inch thick. Using a round cookie cutter, cut into 3 inch circles. Spoon about 1 teaspoon of fruit mix onto the center or eat circle. Fold over circles to make a half moon and crimp edges with a fork. Make a few small incisions on the top of each.
Move empanadas to a greased baking sheet and place in oven. Bake 12 to 15 minutes.
Remove from oven. Brush each empanada with skim milk and dust with sugar. Place back in oven and continue to bake another 1 to 2 minutes or until glaze melts. Remove from oven. Serve warm.
To make the empanada dough: Mix flour, sugar, baking powder and salt in a small bowl. Using a knife, cut in shortening until crumb like. Combine mixture with lemon juice and milk, a tablespoon at a time. A pliable dough will be formed. Refrigerate until ready to use.