To make filling: Cover garlic chives with boiling water. Leave for 1-2 minutes, or until wilted, then drain and rinse under cold water. Set aside.
Heat butter and add onions, mushrooms and chicken. Stir-fry until combined.
Add cream to pan and simmer gently for 3 minutes, or until thickened.
Remove from heat, stir in chopped chives and season with freshly ground black pepper.
Divide filling evenly among pancakes, spooning it into the centre. Bring up the edges to form a pouch and carefully tie with blanched chives to secure. Trim and neaten with scissors.
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